Article
Chemistry, Applied
Zhihui Wu, Da-Wen Sun, Hongbin Pu, Qingyi Wei, Xuanran Lin
Summary: A ratiometric surface-enhanced Raman scattering (SERS) aptasensor for AFB1 detection was developed utilizing BPE to trigger the assembly of AuNP dimers and the interaction between MXenes nanosheets and aptamer-modified AuNP dimers. The sensor showed promising results in detecting AFB1 with a limit of detection (LOD) of 0.6 pg.mL(-1) in standard solution.
Article
Nutrition & Dietetics
Mariona Pinart, Andreas Doetsch, Kristina Schlicht, Matthias Laudes, Jildau Bouwman, Sofia K. Forslund, Tobias Pischon, Katharina Nimptsch
Summary: Despite some studies finding lower diversity and differences in gut microbiome composition in obese versus non-obese adults, the observed heterogeneity across studies precludes clear answers.
Review
Food Science & Technology
Libo Liu, Xiaoqian Chen, Linlin Hao, Guofang Zhang, Zhao Jin, Chun Li, Yuzhuo Yang, Jiajia Rao, Bingcan Chen
Summary: Traditional fermented soybean food has become an important part of people's diet due to its unique flavors and improved health benefits. This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce. The review also identifies four major challenges faced by traditional fermented soybean foods, including high salt content, formation of biogenic amine, the presence of pathogenic microorganisms and mycotoxins, and quality inconsistency. It concludes that establishing scientific quality standards and innovative fermentation processes are potential solutions to address these issues and improve the safety of traditional fermented soybean products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Wenzhang Chen, Shaobo Ma, Qiankun Wang, David Julian McClements, Xuebo Liu, To Ngai, Fuguo Liu
Summary: Biodegradable films made from food ingredients are being developed as sustainable alternatives to plastics, with a focus on creating active packaging materials. These films are carefully designed to meet the required properties for commercial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Nutrition & Dietetics
Lorenzo M. Donini, Luca Busetto, Stephan C. Bischoff, Tommy Cederholm, Maria D. Ballesteros-Pomar, John A. Batsis, Juergen M. Bauer, Yves Boirie, Alfonso J. Cruz-Jentoft, Dror Dicker, Stefano Frara, Gema Fruhbeck, Laurence Genton, Yftach Gepner, Andrea Giustina, Maria Cristina Gonzalez, Ho-Seong Han, Steven B. Heymsfield, Takashi Higashiguchi, Alessandro Laviano, Andrea Lenzi, Ibolya Nyulasi, Edda Parrinello, Eleonora Poggiogalle, Carla M. Prado, Javier Salvador, Yves Rolland, Ferruccio Santini, Mireille J. Serlie, Hanping Shi, Cornel C. Sieber, Mario Siervo, Roberto Vettor, Dennis T. Villareal, Dorothee Volkert, Jianchun Yu, Mauro Zamboni, Rocco Barazzoni
Summary: Sarcopenic obesity (SO), the coexistence of excess adiposity and low muscle mass/function, is common in individuals with obesity and negatively impacts patient outcomes. This article presents an initiative by ESPEN and EASO to establish a consensus on the definition and diagnostic criteria for SO. The proposed diagnostic procedure includes assessment of skeletal muscle function and body composition to confirm the diagnosis of SO. The authors advocate for the implementation of these criteria in routine clinical practice.
CLINICAL NUTRITION
(2022)
Article
Chemistry, Applied
Xiya Feng, Hongwei Wang, Zhirong Wang, Pimiao Huang, Jianquan Kan
Summary: This study evaluated the volatile organic compounds (VOCs) of Chinese huajiao using electronic nose, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that red huajiao emitted more terpenes and esters, while green huajiao emitted fewer alcohols. The study also developed a rapid aroma analysis method using GC-IMS. These findings are valuable for understanding the differences in huajiao aroma.
Article
Chemistry, Applied
Li Liang, Wen Duan, Jingcheng Zhang, Yan Huang, Yuyu Zhang, Baoguo Sun
Summary: Dynamic quantitative descriptive analysis and temporal dominance of sensations were used to analyze the taste profiles of chicken soup. Nine taste peptides were identified and evaluated, with umami and saltiness being the dominant tastes. Molecular docking results indicated the key binding sites for taste receptors and their correlation with umami intensity.
Review
Chemistry, Applied
Michele Utpott, Eliseu Rodrigues, Alessandro de Oliveira Rios, Giovana Domeneghini Mercali, Simone Hickmann Flo
Summary: This review discusses the recent research on metabolomics analysis in food processing, highlighting its ability to evaluate chemical and organoleptic transformations. It focuses on process-composition-function relationships and covers various transformations in foods subjected to different processes. Metabolomics is seen as a valuable tool for academia and industry in understanding the conversion of raw materials into ready-to-eat products.
Review
Food Science & Technology
Harish K. Handral, Shi Hua Tay, Weng Wan Chan, Deepak Choudhury
Summary: 3D printing technology has significant benefits for the scalable and reproducible production of cultured meat products, addressing issues such as protein, fat, and nutritional content regulation, as well as realistic texture.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Lei Zhu, Gaolei Liang, Chuanpan Guo, Miaoran Xu, Minghua Wang, Changbao Wang, Zhihong Zhang, Miao Du
Summary: Two bimetallic CoNi-based metallo-covalent organic frameworks were utilized as sensitive platforms for impedimetric aptasensors to efficiently detect tobramycin. One of the MCOFs showed a low detection limit and superior sensing performance, with good applicability for detecting tobramycin in milk or chicken eggs.
Review
Food Science & Technology
Mohamed T. El-Saadony, Nidal M. Zabermawi, Nehal M. Zabermawi, Maryam A. Burollus, Manal E. Shafi, Mahmoud Alagawany, Nahed Yehia, Ahmed M. Askar, Sara A. Alsafy, Ahmed E. Noreldin, Asmaa F. Khafaga, Kuldeep Dhama, Shaaban S. Elnesr, Hamada A. M. Elwan, Alessandro Di Cerbo, Khaled A. El-Tarabily, Mohamed E. Abd El-Hack
Summary: The development of medicine and molecular biotechnology has led to the containment and eradication of some human pathogens. However, the evolution of some pathogens and increased movement of humans across the world has resulted in the emergence of new infectious diseases. Natural products from plants are considered as potential alternatives for treating bacterial and viral diseases.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Yang He, Bixiang Wang, Liankui Wen, Fengzhong Wang, Hansong Yu, Dongxia Chen, Xin Su, Chi Zhang
Summary: Dietary fiber has various physicochemical properties and exhibits physiological functions in reducing the risk of obesity, diabetes, cancer, and intestinal diseases.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Review
Food Science & Technology
Liang Zou, Dingtao Wu, Guixing Ren, Yichen Hu, Lianxin Peng, Jianglin Zhao, Pascual Garcia-Perez, Maria Carpena, Miguel A. Prieto, Hui Cao, Ka-Wing Cheng, Mingfu Wang, Jesus Simal-Gandara, Oliver D. John, Kannan R. R. Rengasamy, Gang Zhao, Jianbo Xiao
Summary: Tartary buckwheat is a traditionally edible and medicinal plant with various bioactive compounds, linked to a wide range of health benefits. Its protective effects on metabolic diseases, especially its remarkable antidiabetic activities, have been supported by clinical studies.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Nutrition & Dietetics
Samuel J. Dicken, Rachel L. Batterham
Summary: Higher intakes of ultra-processed food are associated with increased risk of obesity and obesity-related outcomes, and this association remains significant even after adjustment for diet quality or pattern.
Review
Food Science & Technology
Sania Zia, Moazzam Rafiq Khan, Muhammad Asim Shabbir, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Muhammad Nadeem, Anees Ahmed Khalil, Ahmad Din, Rana Muhammad Aadil
Summary: This article discusses the techniques of extracting bioactive compounds from food samples, including microwave-assisted extraction, ultrasound-assisted extraction, pressurized liquid extraction, pulsed electric field assisted-extraction, and supercritical fluid extraction. These novel extraction techniques are more efficient than conventional methods in terms of solvent consumption, extraction time, and energy cost.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Chemistry, Applied
Pattarin Leelaphiwat, Chayanat Pechprankan, Paphawin Siripho, Nattinee Bumbudsanpharoke, Nathdanai Harnkarnsujarit
Summary: The study demonstrated that PBAT/TPS films containing nisin and EDTA effectively inhibited lipid degradation in pork tissues, delayed meat discoloration, and preserved the quality of packaged pork. The interaction between nisin, EDTA, and polymers altered the crystallinity and barrier properties of the films, functionalizing biodegradable food packaging to inactivate microorganisms.
Article
Chemistry, Applied
N. U. Sruthi, K. Josna, R. Pandiselvam, Anjineyulu Kothakota, Mohsen Gavahian, Amin Mousavi Khaneghah
Summary: Cold plasma processing is a novel technique that uses electricity and reactive gases to alter the physical properties, functional components, and bioactive properties of food. It has been found to have significant effects on the sensory, chemical, and functional properties of food.
Review
Food Science & Technology
Arakkaveettil Kabeer Farha, Ren-You Gan, Hua-Bin Li, Ding-Tao Wu, Atanas G. Atanasov, Khalid Gul, Jia-Rong Zhang, Qiong-Qiong Yang, Harold Corke
Summary: Rutin is a common dietary polyphenol found in vegetables, fruits, and other plants. It exhibits a variety of bioactive properties and can act as an anticancer agent by suppressing cell proliferation, inducing apoptosis or autophagy, and inhibiting angiogenesis and metastasis. Rutin can modulate multiple molecular targets involved in carcinogenesis.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Antonietta Baiano
Summary: Three-dimensional printing has been successfully applied in the food sector to create complex-shaped, custom-textured, and nutritionally tailored 3D foods. The technology first emerged in the early 2000s and primarily utilizes extrusion methods with materials such as cereal derivatives and chocolate. Alternative ingredients derived from insects, algae, microorganisms, and agri-food residues have also shown promising applications. Safety concerns, including microbiological contamination and migration of toxic substances from printer elements, can be addressed through effective cleaning protocols and the use of authorized materials. However, acceptance of 3D printed foods can be hindered by their unconventional appearance. From a legal perspective, 3D printed foods should be considered as novel foods. There is potential for 3D food printing to drive new business strategies and enhance the sustainability of the food supply chain. Future prospects include the integration of cooking and 3D food printing on a single machine, as well as the development of 4D printing.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Agricultural Economics & Policy
Jennifer Clapp, William G. Moseley, Barbara Burlingame, Paola Termine
Summary: This article argues for updating the definition of food security to include two additional dimensions proposed by the High Level Panel of Experts on Food Security and Nutrition: agency and sustainability. The article also shows that international policy guidance on the right to food already implies these dimensions, making it logical to adopt a six-dimensional framework for food security in policy and scholarly settings.
