Current Opinion in Food Science最新文献

‘There is no planet B!’ This sentence is commonly used every day, partially because of the current model of the linear economy. The unlimited use of natural resources and generation of by-products as discards disregards the fact that the available source materials are limited. In contrast, the circular economy brings a new perspective of food development to minimize food waste and/or reintroduce food by-products in the production chain. The generation of by-products enriched in bioactive compounds during food processing is a reality, along with the demand for natural additives and/or functional food development with bioactive compounds. Looking into this context, the aim of this mini review is to briefly summarize the missing points to ‘close the circle’ regarding natural phenolic antioxidants.

Innovative processing technologies have been extensively investigated over the last decade, as a sustainable way to recover high-added-value compounds from food by-products. In this sense, these alternative technologies have been optimized for a variety of plant-based matrices, demonstrating higher yields compared with conventional methods. However, the functionality of the extracts obtained has been mainly assessed based on the characterization of the compounds recovered or in terms of their bioactivity properties, but there is a lack of studies focused on the effect of these green technologies on the bioaccessibility/bioavailability of the compounds recovered. There is a challenge herein, since the health-related properties of a compound cannot be claimed until there is sufficient evidence to support that it reaches its biological targets.

Human milk oligosaccharides (HMOs) are naturally occurring, nondigestible sugars found in human milk. They have recently become a popular target for industrial synthesis due to their positive effects on the developing gut microbiome and immune system of infants. Microbial synthesis has shown great promise in driving down the cost of these sugars and making them more available for consumers and researchers. The application of common metabolic engineering techniques such as gene knockouts, gene overexpression, and expression of exogenous genes has enabled the rational design of whole-cell biocatalysts that can produce increasingly complex HMOs. Herein, we discuss how these strategies have been applied to produce a variety of sugars from sialylated to complex fucosylated HMOs. With increased availability of HMOs, more research can be done to understand their beneficial effects.

Since the implementation of the Food Safety Modernization Act, surrogate microorganisms have become increasingly important tools in the modern U.S. food system. Food processors may implement surrogate-based validations of preventive controls, but they often rely on independent research to quantify the surrogate–pathogen relationship. A systematic review of 59 2018–2023 surrogate–pathogen comparison studies revealed common pitfalls, such as inconsistent determination of the appropriate relative resistance of the surrogate and the pathogen to a reduction treatment. While surrogate research is diversifying with novel applications, the utility of recent research is limited, as studies lack robust statistical characterization of the surrogate–pathogen relationship needed for fully informed application in industry validations. Standard surrogate characterization and implementation practices would improve utility and food control validation success.

Growth-based impedometric analysis, applied to food microbiology, is a rapid method that enables the indirect tracing of microorganisms by measuring, during time, the changes of electrical conductivity in a matrix in which they grow. This method has been used over the years, to replace the conventional plate count method, to selectively detect the main food-borne diseases and spoilage bacteria. A new metabolic interpretation of the impedance data is the most promising application of this approach. In this review, the advantages of using this technique are discussed, together with the most interesting latest developments that involve the integration with biosensor technology. This method allows the detection of specific bacteria cells, based on their electrical properties, avoiding the culturing step and achieving results in a very short time.

Furan and its derivatives are prevalent contaminants in thermally processed foods, known for their potential health risk. This review summarizes the formation mechanisms, analytical techniques, occurrence, and toxicological aspects of furan and its major derivatives in thermally processed foods. Furan, furfuryl alcohol, furfural, and 5-hydroxymethylfurfural are implicated in carcinogenicity, genotoxicity, and other adverse health effects. The development of robust chronic toxicity data along with refined dietary exposure assessments of these compounds warrants further investigation. Recent statistical methods, including weighted quantile sum, quantile g-computation, and Bayesian kernel machine regression, provide valuable tools for assessing the combined effects of these contaminants. Understanding the complex interplay of furan derivatives in thermally processed foods is essential for comprehensive risk assessment and future research directions.

In recent years, scientists have shown a growing interest in exploring new plant protein sources to align with market trends and address the nutritional needs of the expanding global population. This article reviews the isolation and functional properties of unconventional vegetable protein (UVP) derived from various plant sources, including vegetable and fruit leaves, roots, and stems. Among these, stands out as the most extensively investigated UVP, characterized by a predominant protein composition of Rubisco. In general, UVPs are isolated from the by-products of postharvest and/or the industrial processing line through chemical, biochemical, physical, and their combination. However, further research is needed to refine the production of UVPs with enhanced functionalities. The article provides up-to-date insights into the potential application of UVP as a functional food ingredient.

Amaranth, chia, and quinoa, recognized for their nutritional and agronomic advantages, emerge as promising solutions for addressing global food insecurity. This review aims to highlight their positive impact on health, sustainability, and technology, emphasizing their potential as alleviators of the current food crisis. Employing a research strategy involving Food and Agriculture Organization reports, intellectual property data, and comprehensive health and technological evidence, we find that while these grains exhibit potential in health and techno-functional aspects, their production and utilization remain underdeveloped. Addressing the lack of comprehensive production data, especially for amaranth and chia, alongside clearly defined legal regulations and incentives, is crucial to fully harness their potential in alleviating global food insecurity.

Plant proteins (PP) are gaining growing global attention, driven by increased consumer awareness on the importance of healthy nutrition, concerns for animal welfare, and emphasis on understanding environmental impacts. Digestibility of PP directly affects their nutritional value and health effects. Previous research has shown that the digestibility of PP can be improved by (i) conventional and emerging food processing technologies, including thermal treatment, fermentation, high-pressure processing, pulsed electric field, cold plasma, and ultrasonication, (ii) chemical methods involving enzymatic hydrolysis and use of polyphenols and other agents to form complexes, and (iii) food formulation/matrix. Overall, the selection of a proper protein source, food processing or chemical technology, and food formulation can be used to improve the digestibility of PP.

Fruit processing waste (FPW) is a major resource of carbohydrates that can be converted into valuable products through microbial fermentation. Thus, microbial processing of FPW represents a promising strategy to reduce the agroindustrial waste and gain the economic profit. Numerous studies have focused on technological breakthroughs associated with microbial fermentation process in FPW biorefineries. However, previously reported processes involving the preparation of biomass hydrolysate have been poorly described despite their substantial contributions to fermentation performance. This critical review discusses the opportunities and challenges associated with FPW-based microbial processing, with an emphasis on technical considerations on hydrolysate preparation specific to fruit biomass. Also, with selected product examples of biofuel, organic acid, single-cell protein, and enzyme, this study demonstrates the state-of-the-art fermentation strategies.