journal
Journals Annual Review of Food Science ...

Annual Review of Food Science and Technology

https://read.qxmd.com/read/38359948/potentials-of-milk-derived-extracellular-vesicles-as-carriers-for-oral-delivery-of-active-phytoconstituents
#1
REVIEW
Qiao Jiang, Yubo Liu, Xu Si, Li Wang, Hailong Gui, Jinlong Tian, Huijun Cui, Hongzhou Jiang, Wenjiang Dong, Bin Li
Extracellular vesicles (EVs) play a crucial role in intercellular communication and have the potential to serve as in vivo carriers for delivering active molecules. The biocompatibility advantages of EVs over artificial nanocarriers create new frontiers for delivering modern active molecules. Milk is a favorable source of EVs because of its high bioavailability, low immunogenicity, and commercial producibility. In this study, we analyzed the advantages of milk-derived EVs in the oral delivery of active molecules, discussed their research progress in delivering active phytoconstituents, and summarized the necessary technologies and critical unit operations required for the development of an oral delivery system based on EVs...
February 15, 2024: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38359947/high-moisture-extrusion-of-plant-proteins-fundamentals-of-texturization-and-applications
#2
REVIEW
Xiaonan Sui, Tianyi Zhang, Xin Zhang, Lianzhou Jiang
The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a promising technology for developing plant-based protein products that possess desirable texture and mouthfeel. During the extrusion process, plant proteins undergo a state transition, causing their rheological properties to change, thereby influencing the quality of the final extrudates...
February 15, 2024: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38316152/oral-astringency-in-plant-proteins-an-underestimated-issue-in-formulating-next-generation-plant-based-foods
#3
REVIEW
Anwesha Sarkar
Ensuring the supply of affordable, palatable, healthy, and sustainable nutrients to feed the growing population without transgressing the planetary boundaries remains a key challenge in the food science community. A dietary transition toward low-emission, plant-based foods, with less reliance on animal agriculture, is advocated for sustainability, health, and ethical reasons. A major hurdle for mainstream adoption of plant-based foods is their poor sensorial performance, such as nonjuicy and astringent textures as well as various off-flavors...
February 5, 2024: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38277693/sample-processing-and-concentration-methods-for-viruses-from-foods-and-the-environment-prior-to-detection
#4
REVIEW
Sloane Stoufer, Anand R Soorneedi, Minji Kim, Matthew D Moore
Viruses are the leading cause of foodborne illness globally. Concentration of viruses from samples is important for detection because viral contamination of foods often occurs at low levels. In general, virus concentration methods can be classified as either nonspecific, exploiting the relatively homogeneous physicochemical properties of the virus to separate/concentrate it from the sample matrix, or specific, relying on recognition elements such as antibodies to specifically capture and separate viruses from foods...
January 26, 2024: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38271645/wheat-sourdough-breadmaking-a-scoping-review
#5
REVIEW
Yamina De Bondt, Celine Verdonck, Markus J Brandt, Luc De Vuyst, Michael G Gänzle, Marco Gobbetti, Emanuele Zannini, Christophe M Courtin
Using sourdough in breadmaking can enhance bread's shelf-life and flavor compared to exclusive baker's yeast use and is believed to increase its nutritional quality and healthiness. Previous research established insight into the microbial ecology of sourdough, but the link between leavening agent use, processing, and bread quality remains elusive. However, such knowledge is key for standardization, research on the health benefits, and the definition of sourdough bread. In this systematic scoping review, we analyzed 253 studies and identified large variations in the type and amount of leavening agent, fermentation conditions, and bread quality (specific loaf volume and acidification)...
January 25, 2024: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38237045/medium-and-long-chain-triacylglycerol-preparation-health-benefits-and-food-utilization
#6
REVIEW
Xinyi Cheng, Chenyu Jiang, Jun Jin, Qingzhe Jin, Casimir C Akoh, Wei Wei, Xingguo Wang
Medium- and long-chain triacylglycerol (MLCT) is a structured lipid with both medium- and long-chain fatty acids in one triacylglycerol molecule. Compared with long-chain triacylglycerol (LCT), which is mainly present in common edible oils, and the physical blend of medium-chain triacylglycerol with LCT (MCT/LCT), MLCT has different physicochemical properties, metabolic characteristics, and nutritional values. In this article, the recent advances in the use of MLCT in food formulations are reviewed. The natural sources and preparation of MLCT are discussed...
January 18, 2024: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38211941/scalable-processes-for-culturing-meat-using-edible-scaffolds
#7
REVIEW
N Stephanie Kawecki, Kathleen K Chen, Corinne S Smith, Qingwen Xie, Julian M Cohen, Amy C Rowat
There is increasing consumer demand for alternative animal protein products that are delicious and sustainably produced to address concerns about the impacts of mass-produced meat on human and planetary health. Cultured meat has the potential to provide a source of nutritious dietary protein that both is palatable and has reduced environmental impact. However, strategies to support the production of cultured meats at the scale required for food consumption will be critical. In this review, we discuss the current challenges and opportunities of using edible scaffolds for scaling up the production of cultured meat...
January 11, 2024: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38211940/elderberry-an-ancient-remedy-a-comprehensive-study-of-the-bioactive-compounds-in-three-sambucus-nigra-l-subspecies
#8
REVIEW
Katherine Uhl, Alyson E Mitchell
Elderberry, the fruit of Sambucus nigra , has become a popular inclusion in foods, beverages, supplements, and more in recent years. Although the European subspecies, S . nigra ssp. nigra , has been widely studied for its composition, particularly for phenolic and volatile profiles, other subspecies, such as the American elderberry S . nigra ssp. canadensis and the blue elderberry S . nigra ssp. cerulea , have also become contenders in the elderberry supply chain. For the first time, the composition (including micronutrients, macronutrients, organic acids, titratable acid, soluble solids, phenolic compounds, and cyanogenic glycosides) of these three subspecies of elderberry is compared, highlighting the unique qualities of each subspecies and identifying gaps in the available data on the three subspecies...
January 11, 2024: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38166315/recent-advances-in-lipid-crystallization-in-the-food-industry
#9
REVIEW
Thais Lomonaco Teodoro da Silva, Silvana Martini
This review discusses fundamental concepts of fat crystallization and how various processing conditions such as crystallization temperature, cooling rate, and shear or agitation affect this process. Traditional methods used to process fats, such as the use of scraped surface heat exchangers, fractionation, and interesterification, are described. Parameters that affect fat crystallization in these systems, such as shear, crystallization temperature, type of fat, and type of process, are discussed. In addition, the use of minor components to induce or delay fat crystallization based on their chemical composition is presented...
January 2, 2024: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38134386/the-next-food-revolution-is-here-recombinant-microbial-production-of-milk-and-egg-proteins-by-precision-fermentation
#10
REVIEW
M B Nielsen, A S Meyer, J Arnau
Animal-based agriculture and the production of protein-rich foods from animals, particularly from ruminants, is not sustainable and has serious climate effects. A new type of alternative proteins is now on the menu, namely animal proteins produced recombinantly by microbial fermentation. This new technology, precision fermentation, is projected to completely disrupt traditional animal-based agriculture. Certain milk and egg proteins along with specific meat substitute analog components produced by precision fermentation are already entering the market...
December 22, 2023: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38134385/status-and-perspective-on-green-pesticide-utilizations-and-food-security
#11
REVIEW
Runjiang Song, Yuping Zhang, Ping Lu, Jian Wu, Qing X Li, Baoan Song
Pesticides protect crops against pests, and green pesticides are referred to as effective, safe, and eco-friendly pesticides that are sustainably synthesized and manufactured (i.e., green chemistry production). Owing to their high efficacy, safety, and ecological compatibility, green pesticides have become a main direction of global pesticide research and development (R&D). Green pesticides attract attention because of their close association with the quality and safety of agricultural produce. In this review, we briefly define green pesticides and outline their significance, current registration, commercialization, and applications in China, the European Union, and the United States...
December 22, 2023: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38134384/nonconventional-technologies-in-lipid-modifications
#12
REVIEW
Phuah Eng-Tong, Lee Yee-Ying, Tang Teck-Kim, Casimir Akoh, Cheong Ling-Zhi, Tan Chin-Ping, Wang Yong, Lai Oi-Ming
Lipid modifications play a crucial role in various fields, including food science, pharmaceuticals, and biofuel production. Traditional methods for lipid modifications involve physical and chemical approaches or enzymatic reactions, which often have limitations in terms of specificity, efficiency, and environmental impact. In recent years, nonconventional technologies have emerged as promising alternatives for lipid modifications. This review provides a comprehensive overview of nonconventional technologies for lipid modifications, including high-pressure processing, pulsed electric fields, ultrasound, ozonation, and cold plasma technology...
December 22, 2023: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38109492/solid-state-fermented-plant-foods-as-new-protein-sources
#13
REVIEW
Tessa S Canoy, Emma Schack Wiedenbein, Wender L P Bredie, Anne S Meyer, Han A B Wösten, Dennis Sandris Nielsen
The current animal-based production of protein-rich foods is unsustainable, especially in light of continued population growth. New alternative proteinaceous foods are therefore required. Solid-state fermented plant foods from Africa and Asia include several mold- and Bacillus -fermented foods such as tempeh, sufu, and natto. These fermentations improve the protein digestibility of the plant food materials while also creating unique textures, flavors, and taste sensations. Understanding the nature of these transformations is of crucial interest to inspire the development of new plant-protein foods...
December 18, 2023: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38064544/strategies-to-reduce-fossil-fuel-use-in-food-manufacturing
#14
REVIEW
Lutz Grossmann, Sergiy Smetana, Serafim Bakalis
Our food production relies on the input of fossil fuels to create the high variety of different food products currently on the market. This reliance has caused challenges due to the inherent emissions generated by the combustion of fossil fuels and the dependence of many countries on only a small number of fossil fuel suppliers. This review aims to look at these challenges and discusses several mitigation strategies to reduce the usage of fossil fuels in the food processing part of the food value chain. In this specific step, there is substantial potential to change the type of energy that is used to transform the raw materials into an edible food matrix because the operations mainly include processes that rely often on natural gas for heating and electricity that is used for machine operation and cooling...
December 8, 2023: Annual Review of Food Science and Technology
https://read.qxmd.com/read/38052450/starter-culture-development-and-innovation-for-novel-fermented-foods
#15
REVIEW
Michael G Gänzle, Ludovic Monnin, Jinshui Zheng, Lingxiao Zhang, Monika Coton, Delphine Sicard, Jens Walter
Interest in fermented foods is increasing because fermented foods are promising solutions for more secure food systems with an increased proportion of minimally processed plant foods and a smaller environmental footprint. These developments also pertain to novel fermented food for which no traditional template exists, raising the question of how to develop starter cultures for such fermentations. This review establishes a framework that integrates traditional and scientific knowledge systems for the selection of suitable cultures...
December 5, 2023: Annual Review of Food Science and Technology
https://read.qxmd.com/read/37989130/berries-as-foods-processing-products-and-health-implications
#16
REVIEW
José Miguel Aguilera
Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories and harbor diverse bioactive phytochemicals, antioxidants, dietary fibers, and vitamins. This review delves into the main characteristics of fresh berries and berry products as foods and the technologies associated with their production. The main effects of processing operations and related variables on bioactive components and antioxidants are described...
November 21, 2023: Annual Review of Food Science and Technology
https://read.qxmd.com/read/37963430/next-generation-plant-based-foods-challenges-and-opportunities
#17
REVIEW
David Julian McClements, Lutz Grossmann
Owing to environmental, ethical, health, and safety concerns, there has been considerable interest in replacing traditional animal-sourced foods like meat, seafood, egg, and dairy products with next-generation plant-based analogs that accurately mimic their properties. Numerous plant-based foods have already been successfully introduced to the market, but there are still several challenges that must be overcome before they are adopted by more consumers. In this article, we review the current status of the science behind the development of next-generation plant-based foods and highlight areas where further research is needed to improve their quality, increase their diversity, and reduce their cost, including improving ingredient performance, developing innovative processing methods, establishing structure-function relationships, and improving nutritional profiles...
November 14, 2023: Annual Review of Food Science and Technology
https://read.qxmd.com/read/37931153/unleashing-the-potential-of-digitalization-in-the-agri-food-chain-for-integrated-food-systems
#18
REVIEW
Christian Krupitzer, Anthony Stein
Digitalization transforms many industries, especially manufacturing, with new concepts such as Industry 4.0 and the Industrial Internet of Things. However, information technology also has the potential to integrate and connect the various steps in the supply chain. For the food industry, the situation is ambivalent: It has a high level of automatization, but the potential of digitalization is so far not used today. In this review, we discuss current trends in information technology that have the potential to transform the food industry into an integrated food system...
November 6, 2023: Annual Review of Food Science and Technology
https://read.qxmd.com/read/37906941/fabrication-functional-properties-and-potential-applications-of-mixed-gellan-polysaccharide-systems-a-review
#19
REVIEW
Bowen Yan, Tiantian Chen, Yuan Tao, Nana Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Gellan, an anionic heteropolysaccharide synthesized by Sphingomonas elodea , is an excellent gelling agent. However, its poor mechanical strength and high gelling temperature limit its application. Recent studies have reported that combining gellan with other polysaccharides achieves desirable properties for food- and biomaterial-related applications. This review summarizes the fabrication methods, functional properties, and potential applications of gellan-polysaccharide systems. Starch, pectin, xanthan gum, and konjac glucomannan are the most widely used polysaccharides in these composite systems...
October 31, 2023: Annual Review of Food Science and Technology
https://read.qxmd.com/read/36972163/bovine-colostrum-for-veterinary-and-human-health-applications-a-critical-review
#20
REVIEW
Kevin Linehan, R Paul Ross, Catherine Stanton
Bovine colostrum harbors a diverse array of bioactive components suitable for the development of functional foods, nutraceuticals, and pharmaceuticals with veterinary and human health applications. Bovine colostrum has a strong safety profile with applications across all age groups for health promotion and the amelioration of a variety of disease states. Increased worldwide milk production and novel processing technologies have resulted in substantial growth of the market for colostrum-based products. This review provides a synopsis of the bioactive components in bovine colostrum, the processing techniques used to produce high-value colostrum-based products, and recent studies utilizing bovine colostrum for veterinary and human health...
March 27, 2023: Annual Review of Food Science and Technology
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