Pub Date : 2025-02-01DOI: 10.1016/j.cofs.2024.101252
Maria Eduarda Marques Soutelino , Ramon da Silva Rocha , Eliane Teixeira Mársico , Erick Almeida Esmerino , Adriana Cristina de Oliveira Silva
Kefir, a fermented product with roots in the Caucasus region, has gained increasing attention due to its characteristic sensory attributes, low lactose content, and potential health benefits. This paper explores the recent innovations in kefir production, focusing on adding functional ingredients and applying new processing technologies. Incorporating fruit juices, plant extracts, and essential oils has been found to enhance kefir’s antioxidant and functional properties, while techniques such as spray drying and encapsulation offer opportunities to improve its stability and shelf life. However, it is important to note that these innovations may also impact the viability of beneficial microorganisms in kefir. This review aims to provide valuable insights into the current landscape of kefir innovation, highlighting its potential and the need for further research to address the challenges and limitations associated with these advancements.
{"title":"Innovative approaches to kefir production, challenges, and current remarks","authors":"Maria Eduarda Marques Soutelino , Ramon da Silva Rocha , Eliane Teixeira Mársico , Erick Almeida Esmerino , Adriana Cristina de Oliveira Silva","doi":"10.1016/j.cofs.2024.101252","DOIUrl":"10.1016/j.cofs.2024.101252","url":null,"abstract":"<div><div>Kefir, a fermented product with roots in the Caucasus region, has gained increasing attention due to its characteristic sensory attributes, low lactose content, and potential health benefits. This paper explores the recent innovations in kefir production, focusing on adding functional ingredients and applying new processing technologies. Incorporating fruit juices, plant extracts, and essential oils has been found to enhance kefir’s antioxidant and functional properties, while techniques such as spray drying and encapsulation offer opportunities to improve its stability and shelf life. However, it is important to note that these innovations may also impact the viability of beneficial microorganisms in kefir. This review aims to provide valuable insights into the current landscape of kefir innovation, highlighting its potential and the need for further research to address the challenges and limitations associated with these advancements.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101252"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095985","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 : 2025-02-01DOI: 10.1016/j.cofs.2024.101257
Ranka Junge , Zala Schmautz , Sarah Milliken
Soilless cultivation offers multiple benefits, such as higher productivity, reduced pesticide use, maximised water use efficiency, and protection from adverse environmental conditions, and will play an ever-greater role in providing food for the growing population. Whilst hydroponics denotes the use of nutrients of mineral origin, bioponics connects organic waste streams with microbial transformation and soilless cultivation, placing it at the centre of circular food production. Commercial bioponic growers need industrially produced fertilisers that are consistent in their quality and produce comparable yields to mineral fertilisers. This opinion piece examines four key issues that we think will determine whether recovered fertilisers become widely adopted by commercial soilless growers — efficacy, safety, sustainability, and economic viability — and concludes by proposing a roadmap to guide their development.
{"title":"Toward nutrient cycling from organic waste streams for soilless cultivation","authors":"Ranka Junge , Zala Schmautz , Sarah Milliken","doi":"10.1016/j.cofs.2024.101257","DOIUrl":"10.1016/j.cofs.2024.101257","url":null,"abstract":"<div><div>Soilless cultivation offers multiple benefits, such as higher productivity, reduced pesticide use, maximised water use efficiency, and protection from adverse environmental conditions, and will play an ever-greater role in providing food for the growing population. Whilst hydroponics denotes the use of nutrients of mineral origin, bioponics connects organic waste streams with microbial transformation and soilless cultivation, placing it at the centre of circular food production. Commercial bioponic growers need industrially produced fertilisers that are consistent in their quality and produce comparable yields to mineral fertilisers. This opinion piece examines four key issues that we think will determine whether recovered fertilisers become widely adopted by commercial soilless growers — efficacy, safety, sustainability, and economic viability — and concludes by proposing a roadmap to guide their development.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101257"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.cofs.2024.101255
Paloma Sánchez-Torres
One of the main challenges in food research is maintaining the food supply in a sustainable, safe, and nutritious way for an ever-growing population. Fungal contamination affects the productivity and quality of food, leading to its deterioration and great economic losses. Phytopathogenic fungi can destroy up to 30% of agricultural products. The presence of mycotoxin-producing fungi, in addition to damaging food, can further reduce the availability of fresh and safe food. Mycotoxins pose a health risk, constituting a significant threat to the quality and safety of food around the world. The use of synthetic fungicides is used to control fungi and mycotoxins, generating additional concern due to the toxicity of these products. Therefore, it is urgent to propose new control alternatives that help to prevent fungal contamination. This review provides an overview of some alternatives for the development of new, safe, and effective control methods against fungi that affect food safety.
{"title":"Emerging alternatives to control fungal contamination","authors":"Paloma Sánchez-Torres","doi":"10.1016/j.cofs.2024.101255","DOIUrl":"10.1016/j.cofs.2024.101255","url":null,"abstract":"<div><div>One of the main challenges in food research is maintaining the food supply in a sustainable, safe, and nutritious way for an ever-growing population. Fungal contamination affects the productivity and quality of food, leading to its deterioration and great economic losses. Phytopathogenic fungi can destroy up to 30% of agricultural products. The presence of mycotoxin-producing fungi, in addition to damaging food, can further reduce the availability of fresh and safe food. Mycotoxins pose a health risk, constituting a significant threat to the quality and safety of food around the world. The use of synthetic fungicides is used to control fungi and mycotoxins, generating additional concern due to the toxicity of these products. Therefore, it is urgent to propose new control alternatives that help to prevent fungal contamination. This review provides an overview of some alternatives for the development of new, safe, and effective control methods against fungi that affect food safety.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101255"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143105191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.cofs.2024.101260
Yumeng Zhang, Yuanfang Xie, Junhua Shao, Xiqing Yue, Mohan Li
Bioactive compounds (BCs) have long been hindered by multiple barriers in the gastrointestinal tract (GIT) preventing effective absorption. Thus, in order to further enhance the bioavailability of BCs, delivery systems consisting of conjugates using the Maillard reaction as carriers are gradually coming into the limelight. Since BCs are challenging for delivery in GIT, the delivery and release of BCs in this review will be updated and discussed based on the carriers of the Maillard conjugates. The focus includes emulsions, nanoparticles, microcapsules, gels, liposomes, and solid lipid nanoparticles. Upon this, the application of Maillard conjugates offers the possibility of targeted release of BCs in vivo and their protection. This review offers insights into delivery systems designed that improve bioavailability.
{"title":"Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review","authors":"Yumeng Zhang, Yuanfang Xie, Junhua Shao, Xiqing Yue, Mohan Li","doi":"10.1016/j.cofs.2024.101260","DOIUrl":"10.1016/j.cofs.2024.101260","url":null,"abstract":"<div><div>Bioactive compounds (BCs) have long been hindered by multiple barriers in the gastrointestinal tract (GIT) preventing effective absorption. Thus, in order to further enhance the bioavailability of BCs, delivery systems consisting of conjugates using the Maillard reaction as carriers are gradually coming into the limelight. Since BCs are challenging for delivery in GIT, the delivery and release of BCs in this review will be updated and discussed based on the carriers of the Maillard conjugates. The focus includes emulsions, nanoparticles, microcapsules, gels, liposomes, and solid lipid nanoparticles. Upon this, the application of Maillard conjugates offers the possibility of targeted release of BCs <em>in vivo</em> and their protection. This review offers insights into delivery systems designed that improve bioavailability.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101260"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095937","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 : 2025-02-01DOI: 10.1016/j.cofs.2024.101256
Kim C Brettschneider, Stephan Seifert
The increasing demand for safe, authentic, and high-quality food requires high-resolution and rapid analytical methods to reliably verify these properties. As a result, a variety of approaches based on different analytical techniques, for example, based on mass spectrometry, spectroscopy, or imaging, have been developed. However, these approaches often focus on specific aspects of the complex composition of food and thus only consider a small part of food properties. In order to gain a comprehensive understanding and to obtain powerful approaches for food testing, it is particularly advantageous to combine data from very different analytical techniques. The combination of data sets with different properties in particular poses challenges, and there are different approaches for their fusion. In this article, we analyze and evaluate the current state of the art for fusing very different food data from various analytical techniques and make recommendations for approaches that can usefully be applied to data fusion.
{"title":"Fusion of food profiling data from very different analytical techniques","authors":"Kim C Brettschneider, Stephan Seifert","doi":"10.1016/j.cofs.2024.101256","DOIUrl":"10.1016/j.cofs.2024.101256","url":null,"abstract":"<div><div>The increasing demand for safe, authentic, and high-quality food requires high-resolution and rapid analytical methods to reliably verify these properties. As a result, a variety of approaches based on different analytical techniques, for example, based on mass spectrometry, spectroscopy, or imaging, have been developed. However, these approaches often focus on specific aspects of the complex composition of food and thus only consider a small part of food properties. In order to gain a comprehensive understanding and to obtain powerful approaches for food testing, it is particularly advantageous to combine data from very different analytical techniques. The combination of data sets with different properties in particular poses challenges, and there are different approaches for their fusion. In this article, we analyze and evaluate the current state of the art for fusing very different food data from various analytical techniques and make recommendations for approaches that can usefully be applied to data fusion.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101256"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.cofs.2024.101254
Chi Song , Yangtai Liu , Ruihua Ding , Hongzhi Zhang , Shilun Feng
Foodborne diseases caused by pathogenic bacteria present a significant public health concern. The efficient and accurate identification and quantification of viable bacteria is crucial for preventing and mitigating disease outbreaks. This review summarizes the current status and recent advancements in enumeration methods for viable foodborne pathogenic bacteria. Special emphasis is placed on nucleic acid–based quantitative detection methods, including direct RNA-based detection and preprocessed DNA detection. The quantitative detection methods for viable bacteria are advancing to become more rapid, sensitive, robust, and automated. Nucleic acid–based enumeration methods may be the foundation of the next-generation quantitative microbiological risk analysis and play a pivotal role in the field of food safety.
{"title":"Advancements in nucleic acid–based enumeration methods for viable foodborne pathogenic bacteria","authors":"Chi Song , Yangtai Liu , Ruihua Ding , Hongzhi Zhang , Shilun Feng","doi":"10.1016/j.cofs.2024.101254","DOIUrl":"10.1016/j.cofs.2024.101254","url":null,"abstract":"<div><div>Foodborne diseases caused by pathogenic bacteria present a significant public health concern. The efficient and accurate identification and quantification of viable bacteria is crucial for preventing and mitigating disease outbreaks. This review summarizes the current status and recent advancements in enumeration methods for viable foodborne pathogenic bacteria. Special emphasis is placed on nucleic acid–based quantitative detection methods, including direct RNA-based detection and preprocessed DNA detection. The quantitative detection methods for viable bacteria are advancing to become more rapid, sensitive, robust, and automated. Nucleic acid–based enumeration methods may be the foundation of the next-generation quantitative microbiological risk analysis and play a pivotal role in the field of food safety.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101254"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095938","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 : 2025-02-01DOI: 10.1016/j.cofs.2024.101265
Chuye Ji, Yixiang Wang
Foodborne bacteria pose significant risks to public health and economic conditions. Natural antibacterial agents have proven effective against foodborne bacterial contamination but often suffer from harsh environmental and processing conditions. Pickering emulsions, recognized for good stability, high loading capacity, sustained release, cost-effectiveness, low toxicity, biocompatibility, and sustainability, have emerged as efficient carriers for natural antibacterial agents and shown great promise in preserving fruits, vegetables, meats, seafood, and other foods by either direct coating or incorporation in active packaging films. With the growing interest in Pickering emulsions loaded with natural antibacterial agents, in this review, we highlight recent advances in their applications for inhibiting foodborne bacteria. The mostly investigated foodborne bacteria and the compositions and antibacterial mechanisms of natural antibacterial agents loaded Pickering emulsions are summarized, and food-related applications are spotlighted. Despite challenges, such as scalability and regulatory approval, antibacterial Pickering emulsions show great potential as sustainable preservatives for food preservation.
{"title":"Recent advances in Pickering emulsions for inhibiting foodborne bacteria","authors":"Chuye Ji, Yixiang Wang","doi":"10.1016/j.cofs.2024.101265","DOIUrl":"10.1016/j.cofs.2024.101265","url":null,"abstract":"<div><div>Foodborne bacteria pose significant risks to public health and economic conditions. Natural antibacterial agents have proven effective against foodborne bacterial contamination but often suffer from harsh environmental and processing conditions. Pickering emulsions, recognized for good stability, high loading capacity, sustained release, cost-effectiveness, low toxicity, biocompatibility, and sustainability, have emerged as efficient carriers for natural antibacterial agents and shown great promise in preserving fruits, vegetables, meats, seafood, and other foods by either direct coating or incorporation in active packaging films. With the growing interest in Pickering emulsions loaded with natural antibacterial agents, in this review, we highlight recent advances in their applications for inhibiting foodborne bacteria. The mostly investigated foodborne bacteria and the compositions and antibacterial mechanisms of natural antibacterial agents loaded Pickering emulsions are summarized, and food-related applications are spotlighted. Despite challenges, such as scalability and regulatory approval, antibacterial Pickering emulsions show great potential as sustainable preservatives for food preservation.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101265"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.cofs.2024.101240
Xue Yang , Lu Meng , Ashikur Rahman , Jiaqi Wang , Nan Zheng
Fatty acids (FAs) in human milk (HM) are essential for infant growth and development, particularly during the first six months of life. In infant formula (IF), FAs mainly originate from bovine milk (BM). However, comparative data on FA patterns and structures across HM, BM, and IF are limited. This review, analyzing 37 studies from 2018 to 2023, provides a comprehensive FA characteristic, highlighting their differences in macroscopic patterns and key structures. For detectable FAs, HM and BM exhibit more diverse FA species compared to IF. HM is richer in monounsaturated (MUFA) and polyunsaturated FAs (PUFA), while BM contains higher levels of saturated FAs (SFA), placing IF between the two. The content of MUFA (except for C18:1 c9, c20:1 c9) and PUFA (C18:2 n6, c18:2 c9 t11, c18:2 t10.c12, and c18:3 n3) in IF should be increased, and the content of SFA (C6:0, C8:0, C11:0, C12:0, C17:0) should be reduced in order to more closely simulate HM. The differences between HM and IF may be attributed to the use of BM as a base ingredient, mainly reflected in profile, structure, stability, and bioavailability. Despite the latest advancements, such as the addition of structural lipid 1,3-dioleoyl-2-palmitoylglycerol and milk fat globule membranes, fully replicating the complexity and functionality of HM FAs in IF remains challenging. Further investigation into these aspects could reveal new insights into how HM supports optimal infant health and development, providing the foundation for even more advanced IF formulations.
{"title":"Comparison of fatty acid characteristics in human milk, bovine milk, and infant formula for better emulation","authors":"Xue Yang , Lu Meng , Ashikur Rahman , Jiaqi Wang , Nan Zheng","doi":"10.1016/j.cofs.2024.101240","DOIUrl":"10.1016/j.cofs.2024.101240","url":null,"abstract":"<div><div>Fatty acids (FAs) in human milk (HM) are essential for infant growth and development, particularly during the first six months of life. In infant formula (IF), FAs mainly originate from bovine milk (BM). However, comparative data on FA patterns and structures across HM, BM, and IF are limited. This review, analyzing 37 studies from 2018 to 2023, provides a comprehensive FA characteristic, highlighting their differences in macroscopic patterns and key structures. For detectable FAs, HM and BM exhibit more diverse FA species compared to IF. HM is richer in monounsaturated (MUFA) and polyunsaturated FAs (PUFA), while BM contains higher levels of saturated FAs (SFA), placing IF between the two. The content of MUFA (except for C18:1 c9, c20:1 c9) and PUFA (C18:2 n6, c18:2 c9 t11, c18:2 t10.c12, and c18:3 n3) in IF should be increased, and the content of SFA (C6:0, C8:0, C11:0, C12:0, C17:0) should be reduced in order to more closely simulate HM. The differences between HM and IF may be attributed to the use of BM as a base ingredient, mainly reflected in profile, structure, stability, and bioavailability. Despite the latest advancements, such as the addition of structural lipid 1,3-dioleoyl-2-palmitoylglycerol and milk fat globule membranes, fully replicating the complexity and functionality of HM FAs in IF remains challenging. Further investigation into these aspects could reveal new insights into how HM supports optimal infant health and development, providing the foundation for even more advanced IF formulations.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101240"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095936","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 : 2025-02-01DOI: 10.1016/j.cofs.2024.101258
Lilah Saidi , Yong Wang , Peter R Wich , Cordelia Selomulya
With increasing focus on sustainability, there has been a growth in the development of edible films to improve food quality, particularly with polysaccharides, as they exhibit desirable properties, including functional diversity and efficient oxygen and carbon dioxide barriers. However, high water vapor permeability (WVP) still limits their applications as film material. While a number of studies have reported the WVP values of various polysaccharide-based films (PBFs), there is a lack of cohesive insights that could help formulate the approach to reduce WVP of these films. This review highlights reported strategies to reduce WVP in edible polysaccharide films, while comparing their efficacy, and discusses the role of relevant properties influencing WVP. Based on the current understanding, the addition of phenolic compounds has been identified as a promising pathway to reduce WVP. More research is required to potentially integrate several methods to reduce WVP, including with lipophilic nanoparticles.
{"title":"Polysaccharide-based edible films — strategies to minimize water vapor permeability","authors":"Lilah Saidi , Yong Wang , Peter R Wich , Cordelia Selomulya","doi":"10.1016/j.cofs.2024.101258","DOIUrl":"10.1016/j.cofs.2024.101258","url":null,"abstract":"<div><div>With increasing focus on sustainability, there has been a growth in the development of edible films to improve food quality, particularly with polysaccharides, as they exhibit desirable properties, including functional diversity and efficient oxygen and carbon dioxide barriers. However, high water vapor permeability (WVP) still limits their applications as film material. While a number of studies have reported the WVP values of various polysaccharide-based films (PBFs), there is a lack of cohesive insights that could help formulate the approach to reduce WVP of these films. This review highlights reported strategies to reduce WVP in edible polysaccharide films, while comparing their efficacy, and discusses the role of relevant properties influencing WVP. Based on the current understanding, the addition of phenolic compounds has been identified as a promising pathway to reduce WVP. More research is required to potentially integrate several methods to reduce WVP, including with lipophilic nanoparticles.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"61 ","pages":"Article 101258"},"PeriodicalIF":8.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-22DOI: 10.1016/j.cofs.2025.101275
Mansuri M. Tosif , Aarti Bains , Gulden Goksen , Ravinder Kaushik , Prince Chawla
The increasing demand for vegan and clean-label food products has prompted the exploration of natural and sustainable ingredients to replace animal-based fats. Mucilage, a hydrocolloid derived from various plant sources, has emerged as a promising alternative due to its unique physicochemical properties, including high water holding capacity, emulsification, and gelation abilities. This paper provides a comprehensive analysis of mucilage-based functional ingredients as vegan fat replacers in diverse food applications. The extraction, characterization, and functionalization of botanical mucilage show that it can mirror the sensory and textural properties of conventional fats. It also examines the impact of mucilage incorporation on the nutritional profile, consumer acceptance, quality, and regulatory considerations, including bakery, dairy, and meat products. Ultimately, mucilage-based fat replacers could provide a viable solution for reducing fat content in high fat containing food products; however, further research is needed to optimize its functionality and explore its bioavailability in the human body.
{"title":"Application of mucilage-based functional and clean-label food ingredients as vegan fat replacers in different food products","authors":"Mansuri M. Tosif , Aarti Bains , Gulden Goksen , Ravinder Kaushik , Prince Chawla","doi":"10.1016/j.cofs.2025.101275","DOIUrl":"10.1016/j.cofs.2025.101275","url":null,"abstract":"<div><div>The increasing demand for vegan and clean-label food products has prompted the exploration of natural and sustainable ingredients to replace animal-based fats. Mucilage, a hydrocolloid derived from various plant sources, has emerged as a promising alternative due to its unique physicochemical properties, including high water holding capacity, emulsification, and gelation abilities. This paper provides a comprehensive analysis of mucilage-based functional ingredients as vegan fat replacers in diverse food applications. The extraction, characterization, and functionalization of botanical mucilage show that it can mirror the sensory and textural properties of conventional fats. It also examines the impact of mucilage incorporation on the nutritional profile, consumer acceptance, quality, and regulatory considerations, including bakery, dairy, and meat products. Ultimately, mucilage-based fat replacers could provide a viable solution for reducing fat content in high fat containing food products; however, further research is needed to optimize its functionality and explore its bioavailability in the human body.</div></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":"62 ","pages":"Article 101275"},"PeriodicalIF":8.9,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143158698","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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