Current Opinion in Food Science最新文献

This review explores the safety issues related to the utilization of nonviable microbial cells in food and dietary supplements. It addresses potential risks associated with their consumption, drawing insights from probiotic research. Four categories of risks are outlined:

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  Antibiotic resistance genes, which may persist even in nonviable cells;

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  The presence of viable microbial cells, which can result from incomplete inactivation or contamination;

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  Bioactive microbial cell components, which can influence immune responses;

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  Detrimental enzymatic activities, relevant particularly when considering novel inactivation methods.

Human intervention trials involving nonviable microbes demonstrate a high safety profile, especially for established probiotics. Nonetheless, caution is warranted in vulnerable individuals. Furthermore, the use of nonviable microorganisms provides an opportunity to explore microbial species not commonly used as probiotics, referred to as ‘next-generation probiotics.’ As our understanding of nonviable microbes deepens, their potential benefits will likely lead to increased interest in various biotic product applications.

Temporal sensory evaluation methods aim to describe the dynamics of product perception. These methods were developed and implemented with trained panels, but they are increasingly used with consumers. However, this shift has probably been guided more by practical aspects than by scientific considerations, and the limits of application of temporal methods with consumers are not well-documented. This article discusses some of these limitations, presents recent developments looking to overcome them, and makes recommendations on the choice and implementation of methods as well as on the analysis of temporal data and their interpretation. This contribution relies on recent methodological works: a systematic scoping review on temporal methods and several articles comparing methods using controlled stimuli and commercial products with various levels of complexity.

Coffee is one of the most consumed beverages worldwide. Like other agricultural products, coffee is susceptible of colonization by mycotoxin-producing fungi and therefore, the presence of mycotoxins. These chemical hazards can pose a risk for consumers, as some of them are potentially carcinogenic, neurotoxic, or immunosuppressive. Several countries worldwide have established maximum legal limits on the final product regarding ochratoxin A (OTA), but this leads to inefficiencies in the coffee value chain, as there is uncertainty if a batch may be under the legal limits at the time of reaching the consumers. The application of Risk Management Metrics can be a useful tool for managers to forecast if a particular batch of coffee could be suitable for a determined target market. In this study, a cross-case analysis of the coffee production chain was performed, and quantitative thresholds were established along the different steps. This information can provide managers with up-to-date information regarding the potential use of each batch, minimizing food waste, assuring food safety, and improving chain efficiency.

Crocin (CR), an important carotenoid in saffron, is known for its significant biological benefits. Despite its therapeutic potential, there are some challenges that hamper its use as an effective functional agent. These include limited absorption, low bioavailability, and inadequate stability. Nanodelivery systems are useful in addressing these obstacles and enhancing CR effectiveness through various mechanisms. This review aims to provide a recent overview of the research advancements in CR-loaded nanocarriers and to explore their potential benefits in food and pharma applications. Various research studies have been conducted on different nanocarriers for the delivery of CR, and their findings suggest that optimal encapsulation can improve the stability of CR, thereby preserving its therapeutic potency. Hence, nanocarriers show great promise as a means to develop nutraceuticals with enhanced bioavailability and efficacy.

Indigenous fermented foods and beverages are important sources of nutrients for the population, mainly in developing countries. These foods are made from various substrates, and the unique characteristics of each product are given by the diversity of metabolites produced by the microbiota during the fermentation process. The microbiota associated with different fermented foods and their physicochemical characteristics has been described in the literature. However, the safety of these foods is poorly reported. Most foodborne pathogens are the primary cause of unsafe foods and diseases, turning into a future public health issue. A brief description of the different fermented indigenous foods and beverages in the world is presented in this paper, relating the nutritional aspect, microbiota, process methodology, and food safety.

Marine shellfish and finfish are common vectors of biotoxins produced by bacteria, cyanobacteria, and microalgae, severely affecting public health worldwide. Monitoring the presence of toxigenic microorganisms in the water and toxic compounds in seafood can be effective in preventing/mitigating intoxication outbreaks, although the risks are still high for emerging, underregulated toxins and/or in places where toxin monitoring is deficient. This paper summarizes the latest findings on seafood contamination by marine biotoxins, including emerging toxic compounds, and presents the recent advances on analytical methods for toxin detection and regulation. Ultimately, the importance of adopting advanced techniques and an integrated notification system for mitigating the impacts of toxin contamination on human health worldwide is discussed, using Brazil as a case study.