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Annual Review of Food Science and Technology

Charlotte Jacobsen, Ann-Dorit M Sørensen, Susan L Holdt, Casimir C Akoh, Ditte B Hermund
Driven by a general demand for clean labels on food and cosmetic products, these industries are currently searching for efficient natural antioxidants to replace synthetic antioxidants. Seaweed contains several compounds with antioxidative properties (phlorotannins, pigments, tocopherols, and polysaccharides). It is possible to extract these compounds via different extraction techniques, which are discussed in this review. Among the abovementioned compounds, phlorotannins are probably the most important in terms of the antioxidative potential of seaweed extracts...
January 23, 2019: Annual Review of Food Science and Technology
Corina L Reichert, Hanna Salminen, Jochen Weiss
Consumer concerns about synthetically derived food additives have increased current research efforts to find naturally occurring alternatives. This review focuses on a group of natural surfactants, the Quillaja saponins, that can be extracted from the Quillaja saponaria Molina tree. Quillaja saponins are triterpenoid saponins comprising a hydrophobic quillaic acid backbone and hydrophilic sugar moieties. Commercially available Quillaja saponin products and their composition and properties are described, and the technofunctionality of Quillaja saponins in a variety of food, cosmetic, and pharmaceutical product applications is discussed...
January 21, 2019: Annual Review of Food Science and Technology
Bing Shao, Hui Li, Jianzhong Shen, Yongning Wu
Nontargeted workflows for chemical hazard analyses are highly desirable in the food safety and integrity fields to ensure human health. Two different analytical strategies, nontargeted metabolomics and chemical database filtering, can be used to screen unknown contaminants in food matrices. Sufficient mass and chromatographic resolutions are necessary for the detection of compounds and subsequent componentization and interpretation of candidate ions. Analytical chemistry-based technologies, including gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), nuclear magnetic resonance (NMR), and capillary electrophoresis-mass spectrometry (CE-MS), combined with chemometrics analysis are being used to generate molecular formulas of compounds of interest...
January 17, 2019: Annual Review of Food Science and Technology
Avelino Alvarez-Ordóñez, Laura M Coughlan, Romain Briandet, Paul D Cotter
This review examines the impact of microbial communities colonizing food processing environments in the form of biofilms on food safety and food quality. The focus is both on biofilms formed by pathogenic and spoilage microorganisms and on those formed by harmless or beneficial microbes, which are of particular relevance in the processing of fermented foods. Information is presented on intraspecies variability in biofilm formation, interspecies relationships of cooperativism or competition within biofilms, the factors influencing biofilm ecology and architecture, and how these factors may influence removal...
January 17, 2019: Annual Review of Food Science and Technology
Jiajia Rao, Bingcan Chen, David Julian McClements
The consumer preference for clean-label products is requiring the food industry to reformulate their products by replacing artificial additives with natural alternatives. Essential oils are natural antimicrobials isolated from plant sources that have the potential to combat many foodborne pathogens and spoilage organisms. This review begins by discussing the antimicrobial properties of essential oils, the relationships between their chemical structure and antimicrobial efficacy, and their potential limitations for commercial applications (such as strong flavor, volatility, and chemical instability)...
January 17, 2019: Annual Review of Food Science and Technology
Elham Assadpour, Seid Mahdi Jafari
Many natural food bioactive ingredients are sensitive to processing and environmental conditions and thus it is necessary to improve their stability to create products with long shelf lives. Encapsulation by spray drying is a widely used economical strategy to tackle this issue, and many scientists and manufacturers are using it in their research, development, and production activities. In this review, the spray-drying process is described, as are recent trends in the encapsulation of fish oils, essential fatty acids, probiotics, phenolic compounds, and natural food colorants...
January 16, 2019: Annual Review of Food Science and Technology
Simon M Loveday
Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins. Expected final online publication date for the Annual Review of Food Science and Technology Volume 15 is March 25, 2019...
January 16, 2019: Annual Review of Food Science and Technology
Ji Ma, Da-Wen Sun, Hongbin Pu, Jun-Hu Cheng, Qingyi Wei
Hyperspectral imaging (HSI) is a technology integrating optical sensing technologies of imaging, spectroscopy, and chemometrics. The sensor of HSI can obtain both spatial and spectral information simultaneously. Therefore, the chemical and physical information of food products can be monitored in a rapid, nondestructive, and noncontact manner. There are numerous reports and papers and much research dealing with the applications of HSI in food in recent years. This review introduces the principle of HSI technology, summarizes its recent applications in food, and pinpoints future trends...
January 11, 2019: Annual Review of Food Science and Technology
Adeline Boire, Denis Renard, Antoine Bouchoux, Stéphane Pezennec, Thomas Croguennec, Valérie Lechevalier, Cécile Le Floch-Fouéré, Saïd Bouhallab, Paul Menut
Animal- and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of food matrices. Food proteins are diverse in terms of their biological origin, molecular structure, and supramolecular assembly. This diversity has led to segmented experimental studies that typically focus on one or two proteins but hinder a more general understanding of food protein structuring as a whole. In this review, we propose a unified view of how soft matter physics can be used to control food protein assembly...
January 11, 2019: Annual Review of Food Science and Technology
Lisa J Mauer, Laurent Forny, Vincent D M Meunier, Lynne S Taylor
Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids. Therefore, this review addresses the basis of moisture migration in dry products, and the modes of water vapor interactions with crystalline and amorphous solids (e...
January 11, 2019: Annual Review of Food Science and Technology
David C Nieman, Mary Ann Lila, Nicholas D Gillitt
Immunometabolism is an evolving field of scientific endeavor that merges immunology and metabolism and has provided valuable context when evaluating the influence of dietary interventions on exercise-induced immune dysfunction. Metabolomics, lipidomics, and proteomics provide a system-wide view of the metabolic response to exercise by simultaneously measuring and identifying a large number of small molecule metabolites, lipids, and proteins. Many of these are involved with immune function and regulation and are sensitive to dietary influences, especially acute carbohydrate ingestion from either sugar beverages or fruits such as bananas...
January 11, 2019: Annual Review of Food Science and Technology
D B Lund
Periodically someone comes into a field and forces a change in direction, a paradigm shift. Owen Fennema was such a person in food science and technology. When he started his academic career, curricula in food science and technology had courses describing how to process plant produce and animal tissue into safer food with an extended shelf life. The "why" was often overlooked. Owen changed all that. He participated in and greatly contributed to a paradigm shift in teaching food science by editing one of the most important textbook series in food science and technology...
January 11, 2019: Annual Review of Food Science and Technology
Lisa O'Sullivan, Declan Bolton, Olivia McAuliffe, Aidan Coffey
Bacteriophages (phages) have traditionally been considered troublesome in food fermentations, as they are an important cause of starter-culture failure and trigger significant financial losses. In addition, from an evolutionary perspective, phages have contributed to the pathogenicity of many bacteria through transduction of virulence genes. In contrast, phages have played an important positive role in molecular biology. Moreover, these agents are increasingly being recognized as a potential solution to the detection and biocontrol of various undesirable bacteria, which cause either spoilage of food materials, decreased microbiological safety of foods, or infectious diseases in food animals and crops...
January 11, 2019: Annual Review of Food Science and Technology
Francisco A Tomás-Barberán, Juan C Espín
The two-way interaction of food (poly)phenols with the human gut microbiota has been studied throughout the past ten years. Research has shown that this interaction can be relevant to explain the health effects of these phytochemicals. The effect of the food matrix and food processing on this interaction has only been partially studied. In this article, the studies within this field have been critically reviewed, with a special focus on the following groups of phenolic metabolites: citrus flavanones, pomegranate ellagitannins, and cocoa proanthocyanidins...
January 11, 2019: Annual Review of Food Science and Technology
F Gomand, F Borges, J Burgain, J Guerin, A-M Revol-Junelles, C Gaiani
The range of foods featuring lactic acid bacteria (LAB) with potential associated health benefits has expanded over the years from traditional dairy products to meat, cereals, vegetables and fruits, chocolate, etc. All these new carriers need to be compared for their efficacy to protect, carry, and deliver LAB, but because of their profusion and the diversity of methods this remains difficult. This review points out the advantages and disadvantages of the main food matrix types, and an additional distinction between dairy and nondairy foods is made...
January 11, 2019: Annual Review of Food Science and Technology
Katherine Z Sanidad, Elvira Sukamtoh, Hang Xiao, David Julian McClements, Guodong Zhang
Substantial human and preclinical studies have shown that curcumin, a dietary compound from turmeric, has a variety of health-promoting effects including but not limited to antioxidant, antimicrobial, anti-inflammatory, and anticancer actions. However, curcumin has poor bioavailability, and high doses of curcumin are usually needed to exert its health-promoting effects in vivo, limiting its applications for disease prevention. Here, we discuss the health-promoting effects of curcumin, factors limiting its bioavailability, and strategies to improve its oral bioavailability...
January 11, 2019: Annual Review of Food Science and Technology
Kieran M Lynch, Emanuele Zannini, Aidan Coffey, Elke K Arendt
Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides produced by many species. They vary widely in their molecular, compositional, and structural characteristics, including mechanisms of synthesis. The physiochemical properties of these polymers mean that they can be exploited for the sensorial and textural enhancement of a variety of food and beverage products. Traditionally, lactic acid bacteria exopolysaccharides have an important role in fermented dairy products and more recently are being applied for the improvement of bakery products...
March 25, 2018: Annual Review of Food Science and Technology
Chuanxin Ma, Jason C White, Jian Zhao, Qing Zhao, Baoshan Xing
With the rapidly increasing demand for and use of engineered nanoparticles (NPs) in agriculture and related sectors, concerns over the risks to agricultural systems and to crop safety have been the focus of a number of investigations. Significant evidence exists for NP accumulation in soils, including potential particle transformation in the rhizosphere and within terrestrial plants, resulting in subsequent uptake by plants that can yield physiological deficits and molecular alterations that directly undermine crop quality and food safety...
March 25, 2018: Annual Review of Food Science and Technology
Eric Johansen
The fermented foods industry is constantly seeking new starter cultures to deal with changing consumer preferences and new fermentation processes. New cultures can either be composed of strains isolated from nature or improved derivatives of existing isolates. A variety of techniques involving natural selection and evolution are available to enhance the performance of existing strains, including the isolation of mutants with desired properties, adaptive laboratory evolution, genome shuffling, and genome editing...
March 25, 2018: Annual Review of Food Science and Technology
José I Reyes-De-Corcuera, Hanna E Olstad, Rosalía García-Torres
Fifty-five years have passed and more than 100,000 articles have been published since the first report of an electrochemical enzyme biosensor. However, very few biosensors have reached practical application and commercialization. The bulk of the research effort has been on increasing sensitivity and selectivity. In contrast, the number of publications dealing with stability or stabilization of enzyme biosensors is very small. Here, we critically review enzyme stabilization strategies as well as the progress that has been done in the past 20 years with respect to enzyme biosensor stabilization...
March 25, 2018: Annual Review of Food Science and Technology
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