Annual review of food science and technology最新文献

Understanding the extrinsic and intrinsic environmental factors that influence lag phase duration is critical for developing strategies to control the growth of foodborne pathogens. Although the exponential growth rate can be predicted as a straightforward response to the growth environment, lag phase duration is difficult to predict because it depends on not only the current growth conditions but also the previous growth environment and physiological status of the bacterial cells. Therefore, this article aims to provide a comprehensive understanding of the dynamic, adaptable, and evolvable nature of the lag phase. It is based on relevant literature (experimental studies, literature summaries, observational data) on the effect of pre- and postgrowth environments. We discuss the modeling strategies employed to incorporate physiological heterogeneity and dynamic food environments into predictive modeling frameworks. Overall, we summarize the empirical and mechanistic modeling strategies for quantifying lag phase duration.

Precision fermentation uses microorganisms (e.g., yeast, bacteria, or fungi) to produce ingredients such as food proteins. These proteins are promising animal-free alternatives due to their ability to better mimic the texture and taste of animal-derived products than do plant proteins. However, conventional purification methods, such as chromatography, are costly and designed for high-purity, high-value products. Cost-effective production of bulk food proteins (e.g., milk or egg proteins) requires alternative downstream approaches. This review explores more affordable processing strategies suitable for recombinant food proteins. Emphasis is placed on achieving ingredient functionality, such as emulsifying, foaming, and gelation, over purity to reduce energy use and material losses. Alternative methods, including coacervation with food-grade polyanions, are discussed. Some approaches focus on the unique properties of food proteins, such as the calcium sensitivity of α- or β-caseins, to enable simplified extraction. Many of these strategies are at the conceptual stage and require further research.

Coffee contains various bioactive compounds with potential benefits for human health. Coffee has been shown to, and may, display neuroprotective properties, potentially preventing the onset of neurodegenerative conditions such as Alzheimer's and Parkinson's diseases. Coffee waste and by-products (pulp/husks, silverskin, and spent coffee grounds) exhibit similar phytochemistry and health benefits to coffee. They are also rich in dietary fiber, carbohydrates, phenolic compounds, and caffeine, which vary depending on the beverage processing, roasting, and preparation methods. Coffee and coffee industry by-products are sources of unique functional ingredients that affect gut microbiota. This review aims to summarize the phytochemical and nutritional composition of whole coffee cherries, coffee beans, and coffee by-products as well as their bioavailability, bioactivity, and multifunctionality in supporting human wellness, neuroprotection, and metabolic health. The bioactive compounds of coffee and its by-products suggest their unique applicability as functional food beverages, dietary ingredients, and health supplements.

Microplastics (MP) are increasingly recognized as contaminants of concern in the food system due to their widespread presence and potential health risks. This review investigated food contact surfaces and aquacultural and agricultural foods as the primary sources of human ingestion exposure to MP and estimated their prevalence and exposure using both particle count and mass-based approaches. Additionally, the review identified the types of foods most susceptible to MP contamination and high-risk polymers and specific usage conditions that promote MP migration. Evidence of MP infiltration and accumulation in human tissues, including the brain, blood, placenta, liver, kidney, and heart, and their potential risks of adverse health effects are discussed. Perspectives on challenges are discussed, including innovations in analytics and materials, risk assessment on long-term implications, and the establishment of regulatory frameworks for mitigations. The ubiquity and unclear chronic toxicity of MP in foods and human bodies urge further research and coordinated actions to address this public health concern.

Enzymatic food protein hydrolysates (FPHs) have emerged as innovative ingredients in food science, offering enhanced functional and bioactive properties. This review provides a critical overview of FPHs, beginning with their background and significance, followed by an exploration of enzymatic hydrolysis mechanisms, key influencing factors, and comparisons with alternative methods. Various protein sources, including animal-based, plant-based, and emerging alternatives such as insects and algae, are examined for their potential in hydrolysate production. Functional properties such as solubility, emulsifying, foaming, gelation, and antioxidant capacities in food systems are highlighted, alongside challenges in process optimization, bitterness mitigation, and regulatory hurdles. The use of precision fermentation is discussed as a promising tool for producing new peptides with structure, functionality, and sensory attributes that could accelerate innovation in the field. By addressing these opportunities and challenges, this review outlines the future potential of FPHs in sustainable food systems and functional food applications.

Nutrition plays a fundamental role in shaping human health across the life course, influencing both host physiology and the composition and function of the gut microbiota. In turn, the gut microbiota modulates the effects of dietary intake, creating complex bidirectional interactions with profound implications for metabolic health. Although the concept of personalized nutrition offering tailored dietary advice based on observable traits, environmental factors, and genotype has gained prominence, growing evidence supports the promise of precision nutrition that also considers individual microbiome profiles. This approach is particularly relevant for addressing diet-related conditions such as obesity and type 2 diabetes, where interindividual variability in response to the same diet is well documented. Advances in high-throughput sequencing, metabolomics, and machine learning are driving predictive models that can forecast personalized dietary outcomes. However, methodological heterogeneity, lack of consistency, and limited representation of diverse populations in current studies present significant barriers. Ethical challenges, including data privacy and equitable access to personalized nutrition tools, also warrant urgent attention. To realize the full potential of microbiome-informed nutrition, greater harmonization of research methods, robust validation across large and diverse cohorts, and an interdisciplinary framework are essential.

Dietary requirements for older adults differ from those of younger individuals. A higher proportion of older adults experience swallowing difficulties and/or live in institutional care, further influencing the design of suitable food products. Furthermore, there is an increasing demand for protein-rich soft foods for the elderly. These foods should be nutritious, support safe swallowing, promote ease of digestion, and possess high sensory appeal. This review provides a comprehensive overview of protein functionality, gelation mechanisms, and structure-texture relationships in protein-rich soft-food products for older adults. Advances in gelation, cross-linking, and protein-hydrocolloid interactions are discussed in relation to their effects on food texture and digestibility. Standardized methods for characterizing soft foods, including rheology, stability, and sensory attributes, are also outlined. The review also highlights recent developments in in vitro digestion models that simulate elderly gastrointestinal conditions, with an emphasis on gastric-emptying rate and amino acid release kinetics. It also underscores the need for physiologically relevant in vitro and in vivo digestion studies to guide the development of protein-rich soft foods that effectively support nutrient delivery.

Lipids are key compounds in foods and provide energy and nutrients to the body. They are carriers of aroma and flavor compounds and contribute to structure and texture. Nutritional research has shown that positive effects on human health are derived from the intake of specific lipids. Similarly, food science research has shown that food matrix design benefits from having tailored lipid fractions with specific functions such as melting profiles, crystal structures, and oil-binding capacities. Minor constituents such as polar lipids or waxes also have valuable functional properties such as the ability to stabilize interfaces, facilitate spreadability, provide barriers, or act as organogelators. Coupled with the emergence of new feedstocks such as new plants, microbes, or insects, this has fueled a renewed interest in designing efficient, effective, and environmentally friendly processes to extract and fractionate lipids from feedstocks. Such precision-processing approaches are intended to yield not just bulk oils and fats but also specialty lipids with tailored properties. In this review article, we discuss the extraction and fractionation approaches used to obtain lipid fractions from plants, animals, or microbial fermentation, discuss their properties and functionalities, and highlight process design approaches, with a focus on sustainable extraction technologies. Recent advances in the three main steps in obtaining food lipids are highlighted: (a) crude oil manufacture; (b) refinement; and (c) fractionization. Finally, two case studies of specialty ingredients derived from such precision-processing approaches are presented.

The emergence of several chemical substances continues to enrich and facilitate the development of food science, but their irrational use also poses a threat to food safety and human health. Nontargeted screening (NTS) has become an important tool for rapid traceability and efficient identification of chemical hazards in food matrices. NTS in food analysis is highly integrated with sample pretreatment, instrumental analysis platforms, data acquisition and analysis, and toxicology. This article is a systemic review of current sample preparation, analytical platforms, and toxicity-guided NTS techniques and provides the latest advancements in workflows and innovative applications of the NTS process based on mass spectrometric techniques. High-throughput toxicity screening platforms play an important role in NTS of unknown chemical hazards of complex food matrices. Advanced machine learning and artificial intelligence are increasingly accessible fields that may effectively process large-scale screening data and advance food NTS research.

Harnessing CO₂ and CO₂-derived C1-C2 compounds for microbial food production can mitigate greenhouse gas emissions and boost sustainability within the food sector. These innovative technologies support carbon neutrality by generating nutrient-rich edible microbial biomass and biocompounds using autotrophic and heterotrophic microbes. However, qualifying microbial food viability and future impacts in the food sector remains challenging due to their diversity, technical complexity, socioeconomic forces, and incipient markets. This review provides an overview of microbial food systems and then delves into the technical interplay among feedstocks, microbes, carbon fixation platforms, bioreactor operations, and downstream processes. The review further explores developing markets for microbial food products, the industrial landscape, economic drivers, and emerging trends in next-generation food products. The analysis suggests a transformative shift in the food industry is underway, yet significant challenges persist, such as securing cost-effective feedstocks, improving downstream processing efficiency, and gaining consumer acceptance. These challenges require innovative solutions and collaborative efforts to ensure the future commercial success of microbial foods-doing so will create myriad opportunities to transform and decarbonize our food system.