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You searched for: Journal name Current opinion in food science Remove constraint Journal name: Current opinion in food science Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.45 Remove constraint Source: 2022 v.45
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1. Acrylamide in sugar products

Author:
Sandra J Henao Toro; Faver Gómez-Narváez; José Contreras-Calderón; Adriana P Arisseto
Source:
Current opinion in food science 2022 v.45 pp. 100841
ISSN:
2214-7993
Subject:
Maillard reaction; acrylamides; carcinogenicity; centrifugation; chemical pollutants; color; food science; fruits; mutagens; neurotoxicity; odors; sucrose; sugar beet; sugarcane; sweetness; vegetables
Abstract:
... Sugar (sucrose) is a naturally occurring carbohydrate that produces a sweet taste, being found in every fruit, vegetable and even nuts. Sugar cane and sugar beet are the main plants from which the greatest amount of sugar is obtained through the application of several processes, including harvesting, clarification, evaporation–concentration, and a centrifugation stage that can be included or not. ...
DOI:
10.1016/j.cofs.2022.100841

2. Application of -omic technologies in postharvest pathology: recent advances and perspectives

Author:
Yong Chen; Zhanquan Zhang; Shiping Tian; Boqiang Li
Source:
Current opinion in food science 2022 v.45 pp. 100820
ISSN:
2214-7993
Subject:
food quality; fruits; fungi; mycotoxins; postharvest diseases
Abstract:
... Fungal pathogens, the causative agents of postharvest decay and mycotoxin contamination in a fruit, are major threats to food quality and safety worldwide. Control of postharvest decay is a significant challenge because of the limited availability of management options. -Omic technologies based on high-throughput sequencing have provided a powerful research tool for understanding complex pathologi ...
DOI:
10.1016/j.cofs.2022.100820

3. Enhancing the bioavailability of encapsulated hydrophobic nutraceuticals: Insights from in vitro, in vivo, and clinical studies

Author:
Yarden Abuhassira-Cohen; Yoav D Livney
Source:
Current opinion in food science 2022 v.45 pp. 100832
ISSN:
2214-7993
Subject:
bioavailability; crystal structure; dietary supplements; encapsulation; food matrix; hydrophobicity; particle size
Abstract:
... The realization of the health benefits of hydrophobic bioactives is often limited by low bioavailability. Numerous delivery systems have been developed to enhance the bioavailability, but too few in vivo studies, and even fewer clinical studies, have reported the evaluation of such systems. The aim of this paper was to review the recent literature on improving the bioavailability of hydrophobic nu ...
DOI:
10.1016/j.cofs.2022.100832

4. Formation of acrylamide in coffee

Author:
Tolgahan Kocadağlı; Vural Gökmen
Source:
Current opinion in food science 2022 v.45 pp. 100842
ISSN:
2214-7993
Subject:
acrylamides; chemical composition; digestion; potatoes; toxicity
Abstract:
... Presence of thermal processing contaminant in foods has long been taking attention due to their probable toxic effects. Roasting coffee beans at very high temperatures creates major changes in the chemical composition and in the physical properties. Coffee beverages are important contributor to the exposure to acrylamide following potato and cereal products. This review describes the changes durin ...
DOI:
10.1016/j.cofs.2022.100842

5. Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges

Author:
Qiang Xia; Changyu Zhou; Zhen Wu; Daodong Pan; Jinxuan Cao
Source:
Current opinion in food science 2022 v.45 pp. 100823
ISSN:
2214-7993
Subject:
flavor; food quality; headspace analysis; peptidomics; process design
Abstract:
... Empirical single-response targeted approaches encounter challenges for quality evaluation-based process design and optimization, particularly in cases where novel processing techniques are employed. Processomics is recently proposed through integrating chemical fingerprinting and kinetic modeling in the context of food processing and preservation. At present, processomics mainly considers the head ...
DOI:
10.1016/j.cofs.2022.100823

6. Protein physical state in meat analogue processing

Author:
Job Ubbink; Belal J Muhialdin
Source:
Current opinion in food science 2022 v.45 pp. 100822
ISSN:
2214-7993
Subject:
denaturation; extrusion; food science; gluten; meat; separation; temperature; texturization; vegetables; water content
Abstract:
... The thermomechanical structuring by extrusion and shear cell processing of plant proteins into meat analogues is discussed in the context of the phase and state behavior of plant proteins, with a focus on soy and gluten. The water content dependence of the denaturation temperature of the major protein fractions from soy is critically analyzed in the context of the available literature sources, and ...
DOI:
10.1016/j.cofs.2022.100822

7. Synthetic antimicrobial peptides for controlling fungi in foods

Author:
Pedro FN Souza
Source:
Current opinion in food science 2022 v.45 pp. 100819
ISSN:
2214-7993
Subject:
antimicrobial peptides; cost effectiveness; death; food contamination; food industry; food spoilage; food waste; fungal contamination; mycotoxins; synthetic peptides
Abstract:
... Fungal contamination is one of the most important causes of food spoilage, affecting food safety and the economy. Additionally, fungal contamination is responsible for food waste. Another problem of food contamination by fungi is mycotoxins. Mycotoxins are harmful to humans and animals leading to death. The problem of fungi is enhanced by the resistance to conservatives. In this context, synthetic ...
DOI:
10.1016/j.cofs.2022.100819

8. Challenges and opportunities related to the use of innovative modelling approaches and tools for microbiological food safety management

Author:
Ana Allende; Sara Bover-Cid; Pablo S Fernández
Source:
Current opinion in food science 2022 v.45 pp. 100839
ISSN:
2214-7993
Subject:
food microbiology; food safety; monitoring; risk assessment; risk reduction; uncertainty analysis
Abstract:
... Modelling in food microbiology has become an indispensable approach in food safety to generate predictions about the microbial behaviour. One of its weaknesses is the lack of reliable and relevant data for mathematical modelling. The increasing amounts of data and innovative modelling tools have the potential to provide relevant information on hazard, exposure, and surveillance reports. They can b ...
DOI:
10.1016/j.cofs.2022.100839

9. Ecophysiology of OTA-producing fungi and its relevance in cured meat products

Author:
Andrieli Stefanello; Alessandra M Gasperini; Marina V Copetti
Source:
Current opinion in food science 2022 v.45 pp. 100838
ISSN:
2214-7993
Subject:
Aspergillus; Penicillium brevicompactum; Penicillium griseofulvum; Penicillium nordicum; Penicillium verrucosum; carcinogenicity; cured meats; ecophysiology; flavor; fungi; ochratoxin A; odors; secondary metabolites
Abstract:
... The ripening process of fermented/dry cured foods is considered a favourable stage for the development of filamentous fungi on the product’s surface. In general, some species are beneficial, as they contribute to the aroma and flavour characteristics, while some species such as Aspergillus westerdijkiae, Penicillium brevicompactum, Penicillium griseofulvum, Penicillium nordicum, and Penicillium ve ...
DOI:
10.1016/j.cofs.2022.100838

10. Food-grade microgel capsules tailored for anti-obesity strategies through microfluidic preparation

Author:
Karin Schroën; Lingfeng Wu; Meinou Corstens
Source:
Current opinion in food science 2022 v.45 pp. 100816
ISSN:
2214-7993
Subject:
food science; humans; microfluidic technology; microgels; small intestine
Abstract:
... Microfluidics have been extensively used to investigate bubbles and droplets, and make uniform emulsions and foams; the benefit being that very monodisperse products are more stable. Besides, when used for encapsulate production, their size codetermines the payload, and allows accurate dosing of the component of interest. In this review, we specifically highlight the perspective of microfluidic pr ...
DOI:
10.1016/j.cofs.2022.100816

11. Functional food colloids: studying structure and interactions during digestion

Author:
Linda Hong; Stefan Salentinig
Source:
Current opinion in food science 2022 v.45 pp. 100817
ISSN:
2214-7993
Subject:
bioavailability; digestion; digestive tract; food science; functional foods; texture; water solubility
Abstract:
... The rational design of advanced food products provides a competitive advantage over empirical approaches. Colloidal structures in food are responsible for the bioaccessibility of poorly water-soluble nutrients. They can tailor food parameters including mechanical properties, texture, shelf-life, release of loaded bioactive molecules, and trigger the interactions with the components of the digestiv ...
DOI:
10.1016/j.cofs.2022.100817

12. Insights into metabolomics in quality attributes of postharvest fruit

Author:
Ze Yun; Huijun Gao; Yueming Jiang
Source:
Current opinion in food science 2022 v.45 pp. 100836
ISSN:
2214-7993
Subject:
flavor; fruit quality; fruits; metabolomics; nutrition; nutritive value; postharvest treatment; secondary metabolites; shelf life; texture
Abstract:
... Metabolites are the biochemical and physiological results of sensory and nutritional quality attributes in relation to shelf life and response to storage environment of postharvest fruits. Inappropriate metabolic changes in maturation/ripening, senescence, and response to storage environment of postharvest fruit during storage result in quality deterioration, including texture softening, uneven co ...
DOI:
10.1016/j.cofs.2022.100836

13. Multiomics technology approaches in blue foods

Author:
Shuai Wei; Bona Yun; Shucheng Liu; Tian Ding
Source:
Current opinion in food science 2022 v.45 pp. 100833
ISSN:
2214-7993
Subject:
foodomics; international trade; lipidomics; multiomics; proteomics; species identification
Abstract:
... Blue foods contain high nutrients with multiple micronutrients, vitamins, and polyunsaturated fatty acids at a low cost of environmental burdens. The consumption and world trade of blue foods have been increasing in recent years. However, the quality evaluation, species identification, geographic discrimination, process monitoring, and safety issues are becoming concerns to customers, retailers, m ...
DOI:
10.1016/j.cofs.2022.100833

14. Nanoencapsulated essential oils as novel green preservatives against fungal and mycotoxin contamination of food commodities

Author:
Shikha Tiwari; Nawal Kishore Dubey
Source:
Current opinion in food science 2022 v.45 pp. 100831
ISSN:
2214-7993
Subject:
antioxidant activity; food contamination; fungi; mycotoxins; nanocapsules; shelf life; toxicology
Abstract:
... Food commodities in tropical and subtropical regions are highly vulnerable towards fungal and mycotoxin contamination. Different grey chemicals are recommended to control such losses; however, recent reports on their toxicological effects limit their applicability. In this context, different plant-based preservatives, especially essential oils (EOs) and their bioactive components, have attracted s ...
DOI:
10.1016/j.cofs.2022.100831

15. Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities

Author:
Xiaohong Sun; Roghayeh Amini Sarteshnizi; Chibuike C Udenigwe
Source:
Current opinion in food science 2022 v.45 pp. 100840
ISSN:
2214-7993
Subject:
antioxidants; food science; hydrogen; hydrophobicity; pH; polyphenols; van der Waals forces
Abstract:
... Protein–polyphenol interaction is a promising approach for enhancing the antioxidant activities of proteins. This review discusses the binding mechanism of proteins and polyphenols, including covalent bonding and noncovalent interactions such as van der Waals, hydrogen bonding, hydrophobic and electrostatic interactions. In addition, the review provides an overview of the effect of protein–polyphe ...
DOI:
10.1016/j.cofs.2022.100840

16. Use of essential oils against foodborne spoilage yeasts: advantages and drawbacks

Author:
Andrea Osimani; Cristiana Garofalo; Joanna Harasym; Lucia Aquilanti
Source:
Current opinion in food science 2022 v.45 pp. 100821
ISSN:
2214-7993
Subject:
antifungal properties; food matrix; fruits; sensory properties; spoilage
Abstract:
... The occurrence of spoilage yeasts in foodstuffs can exert detrimental effects on their quality. Recent scientific studies have demonstrated the effective application of essential oils (EOs) as natural preservatives for controlling spoilage yeasts in foods as: fruit and fruit juices, raw vegetables, cereal-based products, meat-based products, and dairy products. Notwithstanding, the main limitation ...
DOI:
10.1016/j.cofs.2022.100821