Current Opinion in Food Science最新文献

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Editorial overview: Sensory science and consumer perception 2024 编辑概述：感官科学和消费者感知2024

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

Current Opinion in Food Science

Pub Date : 2024-11-14 DOI: 10.1016/j.cofs.2024.101244

Matthew B McSweeney

引用次数: 0

Quantitative tools in food safety and risk assessment to address technological innovations and climate change 应对技术创新和气候变化的食品安全和风险评估定量工具

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

Current Opinion in Food Science

Pub Date : 2024-11-12 DOI: 10.1016/j.cofs.2024.101237

Myrsini N Kakagianni , Enda Cummins , Vasilis P Valdramidis

In a globalized food market with an extensive agro-industrial sector, establishing and maintaining food safety is a significant challenge. Despite extensive research and advanced technological tools for monitoring and controlling food pathogens and toxins, outbreaks and toxification incidents persist. The complexity of food production, varied raw material sources, and differing governance levels highlight the need for a comprehensive approach to food safety. Climate change exacerbates the situation, as elevated temperatures may increase the likelihood of food pathogens or toxins reaching harmful levels. Understanding the multiple factors that undermine food safety, alongside advancements in monitoring and control strategies, including molecular (e.g. next-generation sequencing) and analytical (spectroscopic or chromatographic) technologies, can help address these challenges. Implementing a uniform comprehensive food safety platform can establish effective processes for estimating and ensuring food safety, helping to keep foodborne hazards at bay.

在农工部门广泛分布的全球化食品市场中，建立和维护食品安全是一项重大挑战。尽管在监测和控制食品病原体和毒素方面开展了广泛的研究，并采用了先进的技术手段，但疫情爆发和毒素中毒事件仍屡禁不止。食品生产的复杂性、原材料来源的多样性以及不同的管理水平，都凸显了对食品安全采取综合方法的必要性。气候变化使情况更加恶化，因为温度升高可能会增加食品病原体或毒素达到有害水平的可能性。了解破坏食品安全的多种因素，同时采用先进的监测和控制策略，包括分子（如下一代测序）和分析（光谱或色谱）技术，有助于应对这些挑战。实施统一的综合性食品安全平台，可以建立有效的食品安全评估和确保流程，帮助遏制食源性危害。

引用次数: 0

Precision fermentation for producing food ingredients 精密发酵生产食品配料

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

Current Opinion in Food Science

Pub Date : 2024-11-12 DOI: 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.

发酵在人类历史上起着至关重要的作用，其意义随着生物技术的进步而不断演变。合成生物学和代谢工程的进步导致了精密发酵的出现，这涉及到在精确控制的条件下，利用代谢工程微生物从简单的碳源生产功能成分。这些技术有可能开发出可持续的食品原料生产平台，从而有助于解决粮食危机问题。本文讨论了如何将系统代谢工程应用于微生物宿主中基于精密发酵的食品配料生产，特别关注了调味剂和着色剂的生产。此外，还研究了每种产品类别的最佳下游加工技术的发展。

引用次数: 0

The volatile metabolome — gas chromatography–mass spectrometry approaches in the context of food fraud 挥发性代谢组-气相色谱-质谱法在食品欺诈中的应用

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

Current Opinion in Food Science

Pub Date : 2024-11-08 DOI: 10.1016/j.cofs.2024.101235

Beatriz Quintanilla-Casas , Berta Torres-Cobos , Rasmus Bro , Francesc Guardiola , Stefania Vichi , Alba Tres

This work discusses food authentication tools based on the volatile metabolome assessed by gas chromatography-mass spectrometry (GC-MS). Volatile organic compounds (VOCs) serve as markers for food flavor and aroma, and in some cases, they hold potential for food authentication. On top of this, advanced data analysis approaches enhance analytical data extraction and understanding. Untargeted methods provide comprehensive authenticity insights, surpassing traditional targeted approaches, and automated processing improves robustness and reduces user dependency. Chemometric tools, particularly classification methods, are extensively used for authentication based on both GC-MS fingerprinting and untargeted profiling of VOCs. Despite challenges in transferability, untargeted methods perform well in authentication models, making them valuable for internal quality control and official control guidance for fraud detection. This work highlights the need for further research to establish untargeted authentication tools as official methods in the near future.

本工作讨论了基于气相色谱-质谱（GC-MS）评估的挥发性代谢组的食品认证工具。挥发性有机化合物（VOCs）是食品风味和香气的标志，在某些情况下，它们具有食品认证的潜力。在此基础上，先进的数据分析方法增强了分析数据的提取和理解。非目标方法提供了全面的真实性洞察，超越了传统的目标方法，自动化处理提高了鲁棒性并减少了用户依赖性。化学计量学工具，特别是分类方法，广泛用于基于气相色谱-质谱指纹识别和非靶向VOCs分析的认证。尽管在可转移性方面存在挑战，但非目标方法在身份验证模型中表现良好，使其对内部质量控制和欺诈检测的官方控制指导具有价值。这项工作强调了在不久的将来需要进一步研究以建立非目标身份验证工具作为官方方法。

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引用次数: 0

Next-generation probiotics delivery: innovations and applications of single-cell encapsulation 新一代益生菌输送：单细胞封装的创新与应用

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

Current Opinion in Food Science

Pub Date : 2024-11-08 DOI: 10.1016/j.cofs.2024.101234

Aijun Xie, Mengge Gao, Haishun Du, Xuejun Pan

Probiotics have demonstrated significant health benefits, particularly in gastrointestinal health, but their viability is often compromised by environmental stress during production, storage, and transit through the digestive system. Traditional encapsulation techniques, such as spray drying and freeze-drying, have limitations in protecting probiotics. Recently, single-cell encapsulation has emerged as a promising strategy, providing individualized protection to each probiotic cell. This technique enhances stability, ensures targeted release in the gastrointestinal tract, and improves overall therapeutic effectiveness. This review explores the latest advancements in single-cell encapsulation, focusing on innovative wall materials, such as amino acids, Eudragit, and polyphenol complexes. Additionally, it discusses emerging applications in areas beyond gut health, including cancer therapy and bioimaging. Despite its potential, challenges remain in scaling production and ensuring efficacy in human trials. Addressing these issues could pave the way for next-generation probiotics with enhanced therapeutic capabilities.

益生菌对健康，尤其是胃肠道健康有显著的益处，但在生产、储存和消化系统转运过程中，它们的活力往往会受到环境压力的影响。喷雾干燥和冷冻干燥等传统封装技术在保护益生菌方面存在局限性。最近，单细胞封装技术成为一种很有前途的策略，它能为每个益生菌细胞提供个性化的保护。这种技术可提高稳定性，确保在胃肠道内定向释放，并提高整体治疗效果。本综述探讨了单细胞包被技术的最新进展，重点关注氨基酸、Eudragit 和多酚复合物等创新壁材。此外，它还讨论了肠道健康以外领域的新兴应用，包括癌症治疗和生物成像。尽管具有潜力，但在扩大生产规模和确保人体试验疗效方面仍存在挑战。解决这些问题可以为提高治疗能力的下一代益生菌铺平道路。

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引用次数: 0

Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties 牛奶蛋白-多酚-多糖三元复合物：改善健康和功能特性

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

Current Opinion in Food Science

Pub Date : 2024-11-08 DOI: 10.1016/j.cofs.2024.101239

Lidong Pang , Runze Li , Zhen Huang , Xinyan Yang , Yujun Jiang

Milk protein–polyphenol–saccharide (MPPS) ternary complexes are receiving increasing attention for their superior health and functional properties. This paper systematically reviews recent advancements in MPPS for improving health and functional properties and discusses the remaining challenges and future trends. Research has proven that MPPS ternary complexes are a promising raw food material. However, the formation mechanism involved in MPPS and the mechanism through which the preparation conditions, the source of raw materials, and the order of preparation affect MPPS still need to be studied in-depth. Additionally, covalent preparation methods, casein-based MPPS, increased health and functional properties, and safety will require extensive in-depth research.

牛奶蛋白-多酚-多糖（MPPS）三元复合物因其卓越的健康和功能特性而受到越来越多的关注。本文系统回顾了 MPPS 在改善健康和功能特性方面的最新进展，并讨论了仍然存在的挑战和未来趋势。研究证明，MPPS 三元复合物是一种前景广阔的食品原料。然而，MPPS 的形成机理以及制备条件、原料来源和制备顺序对 MPPS 的影响机制仍有待深入研究。此外，共价制备方法、基于酪蛋白的 MPPS、更高的健康和功能特性以及安全性也需要广泛深入的研究。

引用次数: 0

Next-generation probiotics: innovations in safety assessments 新一代益生菌：安全评估的创新

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

Current Opinion in Food Science

Pub Date : 2024-11-08 DOI: 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.

人类肠道微生物群与健康和疾病密不可分，这促进了针对特定健康状况的下一代益生菌（NGPs）的开发。本综述探讨了 NGPs 的安全性评估和开发，重点介绍了近期生物技术的进步，这些进步使得针对特定健康状况定制 NGPs 成为可能。它探讨了体外和体内动物模型评估的方法，重点关注潜在的毒性。此外，我们还探讨了多组学、合成生物学和先进计算技术（包括人工智能和机器学习）的整合，以提高 NGPs 的精确性和安全性。将 NGPs 添加到食品基质中是提供这些益生菌并提高食品健康益处的有效方法。本综述强调了采用全面安全评估以有效驾驭复杂的 NGP 开发的必要性。

引用次数: 0

Advances in smartphone-based biosensors for food testing 基于智能手机的食品检测生物传感器的进展

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

Current Opinion in Food Science

Pub Date : 2024-11-07 DOI: 10.1016/j.cofs.2024.101236

Shoucheng Qin, Xueyan Sun, Xihong Zhao

Food is an essential part of human life, and with economic growth, the focus has shifted from quantity to quality and safety. Rapid food testing, which involves identifying suspicious samples from a large number of food samples quickly, is crucial. A promising approach is to integrate current food analysis techniques with smartphone-based detection systems. This review summarizes recent developments in smartphone-based biosensors for portable food detection, presenting both single-mode and dual-mode biosensors on smartphones, as well as common materials used for optical sensing biosensors. The advancements in smartphone-based biosensors are driven by artificial intelligence technology. In this review, we discuss not only the technical principles and applications but also the challenges and future perspectives for smartphone-based biosensors.

食品是人类生活的重要组成部分，随着经济的增长，人们对食品的关注点已从数量转向质量和安全。快速食品检测，即从大量食品样本中快速识别可疑样本，至关重要。将当前的食品分析技术与基于智能手机的检测系统结合起来是一种很有前景的方法。本综述总结了基于智能手机的便携式食品检测生物传感器的最新发展，介绍了智能手机上的单模和双模生物传感器，以及光学传感生物传感器的常用材料。人工智能技术推动了基于智能手机的生物传感器的发展。在这篇综述中，我们不仅讨论了技术原理和应用，还讨论了基于智能手机的生物传感器所面临的挑战和未来前景。

引用次数: 0

Elicitors: impact on the fungal pathogenicity and colonization in fruits 诱导剂：对水果中真菌致病性和定植的影响

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

Current Opinion in Food Science

Pub Date : 2024-10-31 DOI: 10.1016/j.cofs.2024.101233

Cristina Hidalgo , Santiago Ruiz-Moyano , Manuel J Serradilla , Ana I Galván , Alicia Rodríguez

Fruit rotting caused by filamentous fungus is a serious global issue affecting both economics and food safety. Therefore, effective strategies to combat the occurrence of filamentous fungi in fruit are required. Elicitors, for example, have been demonstrated to improve the physicochemical, nutritional, and functional quality of fruits, making them desirable for controlling fungal colonization and mycotoxin production. In this review, we will first explore the problem of fungal colonization in fruits, as well as the primary control measures. Second, research into the effects of the most important elicitors on fruit quality has been conducted. Finally, the most current studies on elicitors’ influence on fungal growth, as well as their primary routes of action, are discussed. We can conclude that while there is evidence that elicitors can reduce fungal pathogenicity and mycotoxin formation, more in vivo research is needed to assess their efficacy in various fruit types and conditions.

丝状真菌引起的水果腐烂是一个严重的全球性问题，对经济和食品安全都有影响。因此，需要有效的策略来应对水果中丝状真菌的发生。例如，诱导剂已被证明能改善水果的理化、营养和功能质量，因此是控制真菌定殖和霉菌毒素产生的理想物质。在本综述中，我们将首先探讨水果中真菌定植的问题以及主要的控制措施。其次，研究最重要的激发剂对水果质量的影响。最后，我们将讨论目前关于诱导剂对真菌生长的影响及其主要作用途径的最新研究。我们可以得出这样的结论：虽然有证据表明激发剂可以减少真菌的致病性和霉菌毒素的形成，但还需要进行更多的体内研究，以评估它们在各种水果类型和条件下的功效。

引用次数: 0

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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Current Opinion in Food Science

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