Current Opinion in Food Science最新文献

英文中文

Constructing aqueous foams from milk components: structure and interfaces 从牛奶成分构建水泡沫：结构和界面

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

Current Opinion in Food Science

Pub Date : 2025-03-07 DOI: 10.1016/j.cofs.2025.101290

Haotian Zheng , Hari Meletharayil

Milk foams are complex colloid systems including protein dispersion foam, emulsion foam, and oleofoam. Bovine milk is a unique colloid mixture containing diversified surface-active components, ranging from mesoscopic to molecular scales, such as proteins, milk fat globules (MFGs), fat crystals, phospholipids, etc. A comprehensive understanding about their foaming behaviors in the context of milk foam would result in cleaner-label opportunities and superior stability. Regarding practical foaming processes, interfacial adsorption or foam film formation is a net effect resulted from both thermodynamic equilibrium and kinetic aspects, in which surface tension, gravity, physicochemical properties, hydrodynamics, etc. are involved. This has a significant meaning to the water–air entering phenomenon for MFGs and to the milk (emulsion) foaming capacity and stability due to MFGs may act as both foaming and antifoaming agent. This mini-review elaborates on foaming mechanisms for milk components, knowledge gaps, and opportunities are discussed based on recent research findings.

牛奶泡沫是一种复杂的胶体系统，包括蛋白质分散泡沫、乳液泡沫和油脂泡沫。牛乳是一种独特的胶体混合物，含有从中观到分子尺度的多种表面活性成分，如蛋白质、乳脂肪球（MFGs）、脂肪晶体、磷脂等。全面了解这些物质在牛奶泡沫中的发泡行为，将带来更清洁的标签机会和更出色的稳定性。关于实际的发泡过程，界面吸附或泡沫膜的形成是热力学平衡和动力学两方面的净效应，其中涉及表面张力、重力、物理化学特性、流体力学等。这对于乳化增稠剂的水气进入现象以及牛奶（乳液）的发泡能力和稳定性都具有重要意义，因为乳化增稠剂既可作为发泡剂，也可作为消泡剂。这篇微型综述阐述了牛奶成分的发泡机制、知识差距以及基于最新研究成果的机遇。

引用次数: 0

Revisiting the chemical diversity of organic food crops: metabolomics perspectives 重新审视有机粮食作物的化学多样性：代谢组学观点

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

Current Opinion in Food Science

Pub Date : 2025-02-26 DOI: 10.1016/j.cofs.2025.101288

Jashanpreet Kaur , Namhee Lee , Kate Cassity-Duffey , Joon Hyuk Suh

Organic foods have become popular, with growing attention to healthier, safer foods. Yet, the comprehensive knowledge of chemical composition and metabolic network rewiring in organic food crops remains limited, hindering a thorough understanding of their nutritional values and health effects. This study investigates chemical truth behind organic production and knowledge gaps and proposes metabolomics as a tool to systemically explore the chemical diversity of organic food crops. Three essential tasks using metabolomics are given to achieve the goal. Based on previously published literature on organic crop metabolomics research, one of the suggested tasks, functional enrichment analysis was applied to demonstrate its usefulness for the identification of metabolic network and the necessity of future research on organic food crops. The proposed actions will be a breakthrough to better understand the overall metabolism and quality traits of organic foods, thereby contributing to the quality assurance, authentication, and traceability of organic food products.

随着人们越来越关注更健康、更安全的食品，有机食品越来越受欢迎。然而，对有机粮食作物的化学成分和代谢网络重组的全面了解仍然有限，阻碍了对其营养价值和健康影响的全面了解。本研究调查了有机生产背后的化学真相和知识空白，并提出代谢组学作为系统探索有机粮食作物化学多样性的工具。为了实现这一目标，我们提出了使用代谢组学的三个基本任务。基于已有的有机作物代谢组学研究文献，本文提出了功能富集分析方法，以证明其对有机粮食作物代谢网络的识别和未来研究的必要性。拟议的行动将是一个突破，以更好地了解有机食品的整体代谢和质量特征，从而有助于有机食品的质量保证，认证和可追溯性。

引用次数: 0

Digital transformation of the agri-food system 农业食品系统的数字化转型

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

Current Opinion in Food Science

Pub Date : 2025-02-24 DOI: 10.1016/j.cofs.2025.101287

Mahdi Vahdanjoo, Claus Grøn Sørensen, Michael Nørremark

The purpose of this paper is to examine the role of digital transformation in the agri-food sector. The study emphasizes digitalization as both an enabler of production efficiency and a radical innovator, redesigning business models and agricultural practices. The study explores the development of applications and products that connect consumers, supply chain actors, and producers, leading to customized food products. It highlights the notion of circular agri-food systems for feedback loops in the value chain, minimizing waste and integrating environmental and social values. Also, the paper explores the challenges in digital adoption, including technical barriers, privacy, and security concerns. To overcome these challenges, an interdisciplinary approach is proposed, merging technological, ecological, economic, and governance insights. Key needs identified for successful digital transformation include enhanced data processing, technological convergence, sustainability awareness, interoperability, and user adoption. The conclusion stresses the importance of invoking systemic thinking, user-friendly designs, and interdisciplinary collaboration in making sure that digital innovations enable a sustainable and resilient food production system.

本文的目的是研究数字化转型在农业食品部门的作用。该研究强调，数字化既是生产效率的推动者，也是彻底的创新者，可以重新设计商业模式和农业实践。该研究探讨了连接消费者、供应链参与者和生产者的应用和产品的发展，从而实现定制食品。它强调了循环农业食品系统的概念，以实现价值链中的反馈循环，最大限度地减少浪费，并整合环境和社会价值。此外，本文还探讨了采用数字技术所面临的挑战，包括技术障碍、隐私和安全问题。为了克服这些挑战，提出了一种跨学科的方法，融合了技术、生态、经济和治理的见解。成功数字化转型的关键需求包括增强数据处理、技术融合、可持续性意识、互操作性和用户采用。结论强调了系统思考、用户友好设计和跨学科合作的重要性，以确保数字创新能够实现可持续和有弹性的粮食生产系统。

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引用次数: 0

Advancing dairy science through integrated analytical approaches based on multi-omics and machine learning 通过基于多组学和机器学习的综合分析方法推进乳制品科学

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

Current Opinion in Food Science

Pub Date : 2025-02-24 DOI: 10.1016/j.cofs.2025.101289

Pier Paolo Becchi , Gabriele Rocchetti , Luigi Lucini

Using advanced platforms such as nuclear magnetic resonance spectroscopy, gas chromatography–mass spectrometry, and liquid chromatography–mass spectrometry, metabolomics enables the comprehensive profiling of small molecules in milk, providing insights into its nutritional value, contamination levels, and processing effects. The integration of metabolomics with other omics approaches, such as metagenomics and proteomics, has demonstrated great potential. This multi-omics strategy enhances the understanding of the biochemical complexity underlying milk production and quality, paving the way for innovative research into the interactions between different molecular components in dairy products. Furthermore, combining multi-omics with machine learning (ML) has revolutionized data interpretation by uncovering patterns and correlations within complex data sets. Researchers can effectively predict and classify milk quality attributes, detect adulteration, and authenticate product origin by employing multivariate statistics and ML algorithms. This short review underscores the role of integrated omics approaches in dairy science, illustrating their capacity to enhance practices, ensure quality, and strengthen traceability.

利用核磁共振波谱、气相色谱-质谱和液相色谱-质谱等先进平台，代谢组学可以对牛奶中的小分子进行全面分析，从而深入了解牛奶的营养价值、污染水平和加工效果。代谢组学与其他组学方法的整合，如宏基因组学和蛋白质组学，已经显示出巨大的潜力。这种多组学策略增强了对牛奶生产和质量背后的生化复杂性的理解，为乳制品中不同分子成分之间相互作用的创新研究铺平了道路。此外，将多组学与机器学习（ML）相结合，通过揭示复杂数据集中的模式和相关性，彻底改变了数据解释。研究人员利用多元统计和ML算法可以有效地预测和分类牛奶质量属性，检测掺假，鉴别产品来源。这篇简短的综述强调了集成组学方法在乳制品科学中的作用，说明了它们在提高实践、确保质量和加强可追溯性方面的能力。

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引用次数: 0

From field to fork: the benefits of Trichoderma spp. in food quality and safety 从田间到餐桌：木霉对食品质量和安全的益处

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

Current Opinion in Food Science

Pub Date : 2025-02-19 DOI: 10.1016/j.cofs.2025.101286

Carlos García-Latorre , Santiago Ruiz-Moyano , Alicia Rodríguez , Rocío Velázquez , María J Poblaciones , Alejandro Hernández

The use of the genus Trichoderma has grown exponentially in recent decades, primarily associated with its antagonistic properties and yield improvement capabilities. Recently, Trichoderma spp. are related to the ability to biofortify crops or biodetoxify soils or wastewater. However, the impact of their use on postharvest quality and safety has been scarcely explored. This review highlights the potential applications of Trichoderma spp. in the compositional improvement of agricultural products by increasing functional compounds, such as phenolics, and the sensory improvement of products through the increase of pigments associated with color, texture, and palatability. In addition, the benefits of its application in the field can contribute decisively to improving food safety due to its capacity to control postharvest pathogens, mainly toxigenic molds and their dangerous toxins or bioremediation. With all this, Trichoderma spp. can be considered a valuable ally of the food industry for enhancing the quality and safety of food.

近几十年来，木霉属的使用呈指数增长，主要与它的拮抗特性和提高产量的能力有关。近年来，木霉与生物强化作物或生物解毒土壤或废水的能力有关。然而，它们的使用对采后质量和安全的影响却鲜有研究。本文综述了木霉在改善农产品成分方面的潜在应用，通过增加酚类等功能化合物，以及通过增加与颜色、质地和适口性相关的色素来改善产品的感官。此外，由于其能够控制采后病原体（主要是产毒霉菌及其危险毒素）或生物修复，其在田间应用的好处可以对改善食品安全作出决定性贡献。综上所述，木霉可以被认为是食品工业提高食品质量和安全的宝贵盟友。

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引用次数: 0

Recent advances in synergistic effect of lactoferrin 乳铁蛋白协同作用的研究进展

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

Current Opinion in Food Science

Pub Date : 2025-02-17 DOI: 10.1016/j.cofs.2025.101285

Yingying Lin , Sijia Song , Huiyuan Guo

Lactoferrin (LF) is a multifunctional iron-binding glycoprotein that possesses a variety of functions, such as antibacterial, anti-inflammatory, antitumor, and intestinal health promotion. However, its application was restricted by its instability and poor gelation property. Recently, an increasing number of studies have focused on the synergistic effects of LF to broaden its application in the fields of functional food, nutritional supplements, and health care. LF can form complexes with other substances or be modified to enhance its stability and functionality. Additionally, the charge characteristics and cage-like structure of LF enable it to act as a carrier to encapsulate and protect functional ingredients. Furthermore, due to its broad range of receptors, LF can serve as a targeted delivery material for the precise delivery of functional ingredients. New insights into future research trends were also present, which are expected to further expand the utility of LF.

乳铁蛋白（LF）是一种多功能的铁结合糖蛋白，具有抗菌、抗炎、抗肿瘤、促进肠道健康等多种功能。但由于其不稳定性和胶凝性能差，限制了其应用。近年来，越来越多的研究关注LF的协同作用，以扩大其在功能食品、营养补充剂和保健领域的应用。LF可以与其他物质形成配合物或通过改性来增强其稳定性和功能性。此外，LF的电荷特性和笼状结构使其能够作为载体封装和保护功能成分。此外，由于其受体范围广泛，LF可以作为功能成分精确递送的靶向递送材料。对未来的研究趋势也提出了新的见解，预计将进一步扩大LF的应用范围。

引用次数: 0

Current and emerging issues in chemical food safety 化学食品安全的现状和新问题

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

Current Opinion in Food Science

Pub Date : 2025-02-13 DOI: 10.1016/j.cofs.2025.101284

Chen Liu , Danlei Wang , Ivonne MCM Rietjens , Liang Zheng

Food safety is increasingly influenced by global challenges, such as climate change, environmental pollution, the shift toward plant-based diets, and new technological developments. This review addresses key issues currently shaping chemical food safety, focusing on natural toxins in plant-based foods, the effects of climate change on food safety, and the role of endogenous compound formation in exposure assessments. The review also discusses the growing concern over per- and polyfluoroalkyl substances and nanomaterials and examines advances in risk assessment, particularly the adoption of new approach methodologies (NAMs) and the integration of innovative technologies such as artificial intelligence. These topics underscore the need for updated risk assessment practices and offer insights into how food safety standards and regulations might evolve in response to these emerging challenges.

食品安全日益受到全球挑战的影响，如气候变化、环境污染、向植物性饮食的转变以及新技术的发展。本文综述了目前影响化学食品安全的关键问题，重点关注植物性食品中的天然毒素，气候变化对食品安全的影响，以及内源性化合物形成在暴露评估中的作用。审查还讨论了对全氟烷基和多氟烷基物质及纳米材料日益增长的关注，并审查了风险评估方面的进展，特别是采用新的方法和人工智能等创新技术方面的进展。这些主题强调了更新风险评估实践的必要性，并提供了对食品安全标准和法规如何发展以应对这些新出现的挑战的见解。

引用次数: 0

The chrononutrition of human milk: role of the circadian variation in human milk composition on sleep–wake regulation and brain development of infant 母乳的昼夜营养：母乳成分的昼夜变化对婴儿睡眠-觉醒调节和大脑发育的作用

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

Current Opinion in Food Science

Pub Date : 2025-02-13 DOI: 10.1016/j.cofs.2025.101283

Mengjun Cui , Jie Zhang , Renqiang Yu , Jianqiang Lai , Peng Zhou

Human milk is an extremely complex and dynamic liquid food specifically secreted to meet the nutritional requirements of infants. Beyond confirmed positive effects of breastfeeding on infant and maternal health, there is increasing evidence that human milk as a powerful zeitgeber is conducive to the consolidation of biological clock after birth attribute to the significant differences in some milk bioactives over the day. In this review, we discuss the current state of the field on circadian variation of human milk components and their potential physiological importance for the infant. More research is needed to explore the other potential rhythmic composition in human milk and unveil the mechanisms underlying the links between specific rhythmic components in human milk and sleep–wake cycle and brain development of infant, which will deepen our understanding of the broad functions of human milk.

母乳是一种极其复杂和动态的液体食物，专门分泌以满足婴儿的营养需求。除了证实母乳喂养对婴儿和母亲健康的积极影响外，越来越多的证据表明，母乳作为一种强大的授时细胞有助于出生后生物钟的巩固，这是由于母乳中一些生物活性物质在一天内的显著差异。在这篇综述中，我们讨论了该领域的现状母乳成分的昼夜变化及其对婴儿潜在的生理重要性。需要更多的研究来探索母乳中其他潜在的节律成分，揭示母乳中特定节律成分与婴儿睡眠-觉醒周期和大脑发育之间联系的机制，这将加深我们对母乳广泛功能的理解。

引用次数: 0

Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches 通过数据驱动和计算方法克服微藻生物处理中的挑战

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

Current Opinion in Food Science

Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101253

Zuhaili Yusof , Yen Wah Tong , Kumar Selvarajoo , Sheetal Kishor Parakh , Su Chern Foo

Microalgae holds significant potential for sustainable food production, presenting challenges and opportunities. This review presents the key obstacles in microalgal bioprocessing, including cultivation methods optimisation, inconsistent biomass yields, high production costs, and stability of valuable compounds during processing. The gap in sustainable aspects of microalgae bioprocessing for food production is highlighted. Integrating omics technologies with microalgal bioprocessing can enhance the understanding of the cultivation process and improve microalgal yield and quality. When combined with advanced computational tools such as machine learning, digital twin technology, and process optimisation techniques, these approaches can significantly accelerate the adoption of circular economy principles in sustainable food production. Open databases and user-friendly software tools can lower learning barriers, encouraging broader microalgae research and development. Through interdisciplinary collaboration and innovation, microalgae can emerge as key players in sustainable food production, driving innovation and efficiency.

微藻在可持续粮食生产方面具有巨大潜力，同时也带来了挑战和机遇。本文综述了微藻生物加工的主要障碍，包括培养方法优化、生物量产量不一致、生产成本高以及加工过程中有价化合物的稳定性。强调了微藻生物加工用于粮食生产的可持续性方面的差距。将组学技术与微藻生物加工相结合，可以增强对微藻培养过程的认识，提高微藻产量和品质。当与机器学习、数字孪生技术和过程优化技术等先进的计算工具相结合时，这些方法可以显著加快循环经济原则在可持续粮食生产中的采用。开放的数据库和用户友好的软件工具可以降低学习障碍，鼓励更广泛的微藻研究和开发。通过跨学科合作和创新，微藻可以成为可持续粮食生产的关键参与者，推动创新和效率。

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Genomic insights into probiotic metabolism of dietary carbohydrates, proteins, and fats 膳食碳水化合物、蛋白质和脂肪的益生菌代谢的基因组见解

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

Current Opinion in Food Science

Pub Date : 2025-02-01 DOI: 10.1016/j.cofs.2024.101241

Bohai Li , Longxiang Ye , Yongfu Chen , Heping Zhang

Probiotics have emerged as a promising approach to modulate gut microbiota and their metabolic functions, particularly by facilitating the production of short-chain fatty acids, bile acids, and indoles. However, detailed insights into the specific genes, enzymes, and biochemical pathways involved are limited. This review elucidates current knowledge on how probiotics and gut microorganisms metabolize dietary carbohydrates, proteins, and fats into bioactive metabolites from a genomic perspective. Additionally, the potential of genetic strategies to enhance the production of beneficial metabolites by probiotics is explored. By targeting and modifying specific genetic elements, it may be possible to optimize the therapeutic potential of probiotics. This review aims to deepen our understanding of underlying probiotic functions and offer new perspectives for developing bioengineered probiotics, paving the way for innovative therapeutic strategies for treating human diseases.

益生菌已成为调节肠道微生物群及其代谢功能的一种有前景的方法，特别是通过促进短链脂肪酸、胆汁酸和吲哚的产生。然而，对具体基因、酶和生化途径的详细了解是有限的。这篇综述从基因组的角度阐述了益生菌和肠道微生物如何将饮食中的碳水化合物、蛋白质和脂肪代谢成生物活性代谢物。此外，遗传策略的潜力，以提高生产有益的代谢产物的益生菌进行了探索。通过靶向和修饰特定的遗传元件，有可能优化益生菌的治疗潜力。本文旨在加深我们对益生菌潜在功能的认识，为开发生物工程益生菌提供新的视角，为创新治疗人类疾病的治疗策略铺平道路。

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