Pub Date : 2025-05-29DOI: 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.
{"title":"The hidden diversity of food microbiomes","authors":"Edoardo Pasolli , Danilo Ercolini","doi":"10.1016/j.cofs.2025.101318","DOIUrl":"10.1016/j.cofs.2025.101318","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"64 ","pages":"Article 101318"},"PeriodicalIF":8.9,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144261986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-05-23DOI: 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.
{"title":"Solving the diet problem: meals as food choice heuristics for behaviour change","authors":"Suzanna E Forwood","doi":"10.1016/j.cofs.2025.101317","DOIUrl":"10.1016/j.cofs.2025.101317","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"64 ","pages":"Article 101317"},"PeriodicalIF":8.9,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144212234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-05-22DOI: 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.
{"title":"Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease","authors":"Alessandra M Gasperini , Danilo Faccenda , Esther Garcia-Cela","doi":"10.1016/j.cofs.2025.101316","DOIUrl":"10.1016/j.cofs.2025.101316","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"64 ","pages":"Article 101316"},"PeriodicalIF":8.9,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144254414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The drive for healthier eating and beneficial dietary practices has led to the creation of innovative probiotic and postbiotic foods with antibacterial properties. Researchers have recently focused on probiotic and postbiotic packaging systems exploiting the antimicrobial properties of selected strains against harmful microorganisms and spoilage agents. The effectiveness of these packaging systems depends on various factors, including their composition, the type of probiotics and postbiotics used, and how they are incorporated into the packaging material. This paper provides a brief overview of current state-of-the-art practices regarding incorporating probiotics and postbiotics into packaging systems to develop antibacterial active packaging. It also focuses on the stability of the system during storage and the expected future prospects. These active packaging systems offer benefits such as improved food safety, longer shelf life, and disease prevention. However, challenges remain, including maintaining probiotic stability on the packaging material and expanding their applications. Overall, this paper discusses the newest perspective on the incorporation of probiotics and postbiotics in the development of food antimicrobial packaging systems, opening new avenues both for the selection criteria of microorganisms and for the selection of packaging solutions.
{"title":"An innovative approach for probiotics and postbiotics-based antimicrobial packaging systems: design, characterization, and benefit for food application","authors":"Nour MH Awad , Vittorio Capozzi , Valérie Guillard , Gulden Goksen","doi":"10.1016/j.cofs.2025.101315","DOIUrl":"10.1016/j.cofs.2025.101315","url":null,"abstract":"<div><div>The drive for healthier eating and beneficial dietary practices has led to the creation of innovative probiotic and postbiotic foods with antibacterial properties. Researchers have recently focused on probiotic and postbiotic packaging systems exploiting the antimicrobial properties of selected strains against harmful microorganisms and spoilage agents. The effectiveness of these packaging systems depends on various factors, including their composition, the type of probiotics and postbiotics used, and how they are incorporated into the packaging material. This paper provides a brief overview of current state-of-the-art practices regarding incorporating probiotics and postbiotics into packaging systems to develop antibacterial active packaging. It also focuses on the stability of the system during storage and the expected future prospects. These active packaging systems offer benefits such as improved food safety, longer shelf life, and disease prevention. However, challenges remain, including maintaining probiotic stability on the packaging material and expanding their applications. Overall, this paper discusses the newest perspective on the incorporation of probiotics and postbiotics in the development of food antimicrobial packaging systems, opening new avenues both for the selection criteria of microorganisms and for the selection of packaging solutions.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"64 ","pages":"Article 101315"},"PeriodicalIF":8.9,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144229837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-05-20DOI: 10.1016/j.cofs.2025.101314
Abdellah Zinedine , Anas Zarati , Mohamed Bennani , Samir Abbes , Jalila Ben Salah-Abbes
Mycotoxins are hazardous secondary metabolites produced by Aspergillus, Penicillium, and Fusarium species. Numerous studies have been recently published on mycotoxins in the Maghreb countries (Algeria, Morocco, and Tunisia). This review provides an in-depth analysis of the presence, risk assessment and legislation of mycotoxins, as well as the impact of climate change in the Maghreb during the period 2019–2024. The main contaminated food and feed, the most detected mycotoxins, and their contamination levels have been highlighted. Current legislation adopted in the Maghreb regarding mycotoxins has been detailed and discussed. Available data showed that cereals and derivatives, spices, milk, medicinal plants, and dried fruits are the most studied commodities. High prevalence of certain mycotoxins, such as aflatoxins, ochratoxin A, and zearalenone, was reported in some studied samples. Human exposure studies and risk assessment have shown that some studied mycotoxins may pose a risk to consumer health in the Maghreb.
{"title":"Update of mycotoxin monitoring in the Maghreb region (2019–2024): occurrence in staple food, current legislation, climate impact, and exposure assessment","authors":"Abdellah Zinedine , Anas Zarati , Mohamed Bennani , Samir Abbes , Jalila Ben Salah-Abbes","doi":"10.1016/j.cofs.2025.101314","DOIUrl":"10.1016/j.cofs.2025.101314","url":null,"abstract":"<div><div>Mycotoxins are hazardous secondary metabolites produced by <em>Aspergillus, Penicillium,</em> and <em>Fusarium</em> species. Numerous studies have been recently published on mycotoxins in the Maghreb countries (Algeria, Morocco, and Tunisia). This review provides an in-depth analysis of the presence, risk assessment and legislation of mycotoxins, as well as the impact of climate change in the Maghreb during the period 2019–2024. The main contaminated food and feed, the most detected mycotoxins, and their contamination levels have been highlighted. Current legislation adopted in the Maghreb regarding mycotoxins has been detailed and discussed. Available data showed that cereals and derivatives, spices, milk, medicinal plants, and dried fruits are the most studied commodities. High prevalence of certain mycotoxins, such as aflatoxins, ochratoxin A, and zearalenone, was reported in some studied samples. Human exposure studies and risk assessment have shown that some studied mycotoxins may pose a risk to consumer health in the Maghreb.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101314"},"PeriodicalIF":8.9,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144137881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-05-20DOI: 10.1016/j.cofs.2025.101312
Mikaela Rajchman , Lidia Montero , Alberto Valdés , Miguel Herrero
The rise in life expectancy is associated with the increased prevalence of age-related diseases, such as neurodegeneration or dementia. Alzheimer's disease (AD) is the most prevalent neurodegenerative disease worldwide, associated with a complex interaction among genetic, neurological, and environmental factors. Epidemiological studies have evidenced that lifestyle, including physical exercise, tobacco and alcohol consumption, as well as diet, interacts with the main routes of AD development. In recent years, the ability of some phytochemicals found in natural sources, such as plants, foods, and algae, has been studied for their potential as neuroprotective agents. In this review, the latest advances in the extraction of these natural bioactive compounds, involving the use of emergent green extraction techniques and novel green bio-based solvents, are presented. Moreover, different in vitro and in vivo assays and analytical tools used under a multitarget approach to elucidate the mechanisms of action of these compounds are summarized. Finally, future trends in the use of phytochemicals as potential neuroprotective agents are critically discussed.
{"title":"Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects","authors":"Mikaela Rajchman , Lidia Montero , Alberto Valdés , Miguel Herrero","doi":"10.1016/j.cofs.2025.101312","DOIUrl":"10.1016/j.cofs.2025.101312","url":null,"abstract":"<div><div>The rise in life expectancy is associated with the increased prevalence of age-related diseases, such as neurodegeneration or dementia. Alzheimer's disease (AD) is the most prevalent neurodegenerative disease worldwide, associated with a complex interaction among genetic, neurological, and environmental factors. Epidemiological studies have evidenced that lifestyle, including physical exercise, tobacco and alcohol consumption, as well as diet, interacts with the main routes of AD development. In recent years, the ability of some phytochemicals found in natural sources, such as plants, foods, and algae, has been studied for their potential as neuroprotective agents. In this review, the latest advances in the extraction of these natural bioactive compounds, involving the use of emergent green extraction techniques and novel green bio-based solvents, are presented. Moreover, different <em>in vitro</em> and <em>in vivo</em> assays and analytical tools used under a multitarget approach to elucidate the mechanisms of action of these compounds are summarized. Finally, future trends in the use of phytochemicals as potential neuroprotective agents are critically discussed.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101312"},"PeriodicalIF":8.9,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-05-12DOI: 10.1016/j.cofs.2025.101311
Jennifer Wagner , Joanne Hort
Companies need a good understanding of consumer experiences to develop successful in-market products. To aid this goal, there has been a move toward using implicit measures alongside explicit measures to gain insight into different levels of processing important for consumer decision-making. This has involved biometric tools such as those capturing facial behaviour, electroencephalography, eye-tracking, and those capturing autonomic nervous system measures, such as electrodermal activity. Here, current literature involving direct product evaluation and adopting biometric measures in sensory and consumer studies is reviewed. Findings show that technological advances make biometric tools a more practical choice in consumer studies than previously. Further, a trend is observed in studies synchronising the capture of multiple biometric measures alongside explicit measures, offering a deeper understanding of these measures and the information they provide. However, for biometric tools to be of real value in direct product evaluation, there is a need to enhance knowledge on result interpretation.
{"title":"A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives","authors":"Jennifer Wagner , Joanne Hort","doi":"10.1016/j.cofs.2025.101311","DOIUrl":"10.1016/j.cofs.2025.101311","url":null,"abstract":"<div><div>Companies need a good understanding of consumer experiences to develop successful in-market products. To aid this goal, there has been a move toward using implicit measures alongside explicit measures to gain insight into different levels of processing important for consumer decision-making. This has involved biometric tools such as those capturing facial behaviour, electroencephalography, eye-tracking, and those capturing autonomic nervous system measures, such as electrodermal activity. Here, current literature involving direct product evaluation and adopting biometric measures in sensory and consumer studies is reviewed. Findings show that technological advances make biometric tools a more practical choice in consumer studies than previously. Further, a trend is observed in studies synchronising the capture of multiple biometric measures alongside explicit measures, offering a deeper understanding of these measures and the information they provide. However, for biometric tools to be of real value in direct product evaluation, there is a need to enhance knowledge on result interpretation.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101311"},"PeriodicalIF":8.9,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144115824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-16DOI: 10.1016/j.cofs.2025.101309
Stergios Melios , Afroditi A. Asimakopoulou , Ciara M. Greene , Emily Crofton , Simona Grasso
The increasing proliferation of food-related fake news and misleading information on emerging media platforms significantly influences consumer food perceptions and consumption behaviours. Research shows that fake news or misleading labelling can alter the acceptability and even the perceived healthiness of food products. Studies highlight the complex interplay between fake news, misleading information, and consumer perceptions. However, while misinformation contributes to the formation of misconceptions, other longstanding societal and psychological factors, as well as intrinsic and extrinsic food product characteristics, were found to play the major role. This paper explores the influence of the exposure to food-related misinformation and established food-related misconceptions on food choice and examines the role of sensory and consumer science in this discussion.
{"title":"Food-related fake news, misleading information, established misconceptions, and food choice","authors":"Stergios Melios , Afroditi A. Asimakopoulou , Ciara M. Greene , Emily Crofton , Simona Grasso","doi":"10.1016/j.cofs.2025.101309","DOIUrl":"10.1016/j.cofs.2025.101309","url":null,"abstract":"<div><div>The increasing proliferation of food-related fake news and misleading information on emerging media platforms significantly influences consumer food perceptions and consumption behaviours. Research shows that fake news or misleading labelling can alter the acceptability and even the perceived healthiness of food products. Studies highlight the complex interplay between fake news, misleading information, and consumer perceptions. However, while misinformation contributes to the formation of misconceptions, other longstanding societal and psychological factors, as well as intrinsic and extrinsic food product characteristics, were found to play the major role. This paper explores the influence of the exposure to food-related misinformation and established food-related misconceptions on food choice and examines the role of sensory and consumer science in this discussion.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101309"},"PeriodicalIF":8.9,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-16DOI: 10.1016/j.cofs.2025.101310
Alcine MZ Chan , Vivian JH Hau , Iris Haberkorn , Alexander Mathys , Shao-Quan Liu
Side-streams, encompassing food-safe by-products and edible surpluses from the agri–food industry, represent an abundant source of untapped organic nutrients. Hence, upcycling side-streams into feedstocks for microalgae cultivation presents opportunities to enhance microbial food production and strengthen food security. However, challenges impede widespread implementation. Here, key challenges are identified, and strategies to overcome them are proposed. Strategies are exemplified with Auxenochlorella protothecoides, a microalga with commercial significance as bulk foods and speciality ingredients. Strategies to overcome challenges include, firstly, selecting side-streams rich in assimilable nutrients that fulfil species-specific metabolic demands and optimise growth and/or product yield. Secondly, tailored energy-efficient treatments of side-streams in individualised bioprocesses should be implemented to optimise nutrient recoveries, thereby improving economic and environmental feasibilities. Thirdly, blending different side-streams mitigates side-stream batch variability, nutrient deficiencies, and supply chain disruptions. Fourthly, a comprehensive assessment of side-stream effects on the nutritional, safety, and sensory attributes of the resulting biomass and/or extract is necessary to maintain food product quality. Fifthly, leveraging co-cultures overcomes the restricted substrate utilisation of microalgae monocultures, leading to improved resource recovery and potentially higher product yields. These strategies provide a roadmap for upcycling side-streams as feedstocks for microalgae-based and microbial food production to achieve net-zero waste and meet sustainable development goals.
{"title":"Strategies to overcome challenges in upcycling industrial side-streams into microalgae-based foods: Auxenochlorella protothecoides as a case study","authors":"Alcine MZ Chan , Vivian JH Hau , Iris Haberkorn , Alexander Mathys , Shao-Quan Liu","doi":"10.1016/j.cofs.2025.101310","DOIUrl":"10.1016/j.cofs.2025.101310","url":null,"abstract":"<div><div>Side-streams, encompassing food-safe by-products and edible surpluses from the agri–food industry, represent an abundant source of untapped organic nutrients. Hence, upcycling side-streams into feedstocks for microalgae cultivation presents opportunities to enhance microbial food production and strengthen food security. However, challenges impede widespread implementation. Here, key challenges are identified, and strategies to overcome them are proposed. Strategies are exemplified with <em>Auxenochlorella protothecoides</em>, a microalga with commercial significance as bulk foods and speciality ingredients. Strategies to overcome challenges include, firstly, selecting side-streams rich in assimilable nutrients that fulfil species-specific metabolic demands and optimise growth and/or product yield. Secondly, tailored energy-efficient treatments of side-streams in individualised bioprocesses should be implemented to optimise nutrient recoveries, thereby improving economic and environmental feasibilities. Thirdly, blending different side-streams mitigates side-stream batch variability, nutrient deficiencies, and supply chain disruptions. Fourthly, a comprehensive assessment of side-stream effects on the nutritional, safety, and sensory attributes of the resulting biomass and/or extract is necessary to maintain food product quality. Fifthly, leveraging co-cultures overcomes the restricted substrate utilisation of microalgae monocultures, leading to improved resource recovery and potentially higher product yields. These strategies provide a roadmap for upcycling side-streams as feedstocks for microalgae-based and microbial food production to achieve net-zero waste and meet sustainable development goals.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101310"},"PeriodicalIF":8.9,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-08DOI: 10.1016/j.cofs.2025.101308
Marcos F da Silva, Danilo Bueno, Rosana Goldbeck
Cellooligosaccharides (COS) are emerging oligomers formed by short glucose chains that provide health benefits to consumers in addition to other important industrial applications. COS can be obtained by synthesis or derived from the conversion of cellulose from plant cell walls using physicochemical and enzymatic methods. There are many challenges related to increasing the yields of COS production processes and controlling the degree of polymerization. Recently, these oligomers are being explored for their role in the beneficial modulation of the intestinal microbiota in animals and for their possible use as nutraceutical ingredients in functional foods. In vitro studies indicate that COS provides potential health benefits, including prebiotic, antimicrobial, and immunomodulatory effects. This review article presents the main advances, challenges, and trends, some related to the production and industrial applications of COS.
{"title":"Challenges and trends in the industrial production and application of cellooligosaccharides","authors":"Marcos F da Silva, Danilo Bueno, Rosana Goldbeck","doi":"10.1016/j.cofs.2025.101308","DOIUrl":"10.1016/j.cofs.2025.101308","url":null,"abstract":"<div><div>Cellooligosaccharides (COS) are emerging oligomers formed by short glucose chains that provide health benefits to consumers in addition to other important industrial applications. COS can be obtained by synthesis or derived from the conversion of cellulose from plant cell walls using physicochemical and enzymatic methods. There are many challenges related to increasing the yields of COS production processes and controlling the degree of polymerization. Recently, these oligomers are being explored for their role in the beneficial modulation of the intestinal microbiota in animals and for their possible use as nutraceutical ingredients in functional foods. <em>In vitro</em> studies indicate that COS provides potential health benefits, including prebiotic, antimicrobial, and immunomodulatory effects. This review article presents the main advances, challenges, and trends, some related to the production and industrial applications of COS.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"63 ","pages":"Article 101308"},"PeriodicalIF":8.9,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143844485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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