Annual Review of Food Science and Technology - Volume 14, 2023
Volume 14, 2023
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A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences
Vol. 14 (2023), pp. 1–33More LessEdible nanoparticles are being developed for the oral delivery of nutrients to improve human health and well-being. Because of the extremely demanding conditions foods experience within the gastrointestinal tract, fundamental knowledge about the biological fate of encapsulated nutrients must be constantly revised. In this review, we first provide an overview of the fundamental absorption pathways of ingested foods and then discuss the evaluation models available to test and predict the biological fate of nutrient-loaded nanoparticles. Then, owing to their importance for human health, the impacts of nanoparticles on the gut microbiota are evaluated. Lastly, the limitations of current evaluation methods are highlighted and future research directions on the study and application of edible nanoparticles for the oral delivery of bioactive food compounds are discussed.
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Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
Vol. 14 (2023), pp. 35–61More LessFood proteins, polysaccharides, and polyphenols are natural ingredients with different functional attributes. For instance, many proteins are good emulsifiers and gelling agents, many polysaccharides are good thickening and stabilizing agents, and many polyphenols are good antioxidants and antimicrobials. These three kinds of ingredients can be combined into protein, polysaccharide, and/or polyphenol conjugates or complexes using covalent or noncovalent interactions to create novel multifunctional colloidal ingredients with new or improved properties. In this review, the formation, functionality, and potential applications of protein conjugates and complexes are discussed. In particular, the utilization of these colloidal ingredients to stabilize emulsions, control lipid digestion, encapsulate bioactive ingredients, modify textures, and form films is highlighted. Finally, future research needs in this area are briefly proposed. The rational design of protein complexes and conjugates may lead to the development of new functional ingredients that can be used to create more nutritious, sustainable, and healthy foods.
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Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits
Vol. 14 (2023), pp. 63–83More LessIt is important to have larger proportions of health-beneficial polyunsaturated lipids in foods, but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be developed to prevent this deleterious reaction. In food oil-in-water emulsions, the oil–water interface is a crucial area when it comes to the initiation of lipid oxidation. Unfortunately, most available natural antioxidants, such as phenolic antioxidants, do not spontaneously position at this specific locus. Achieving such a strategic positioning has therefore been an active research area, and various routes have been proposed: lipophilizing phenolic acids to confer them with an amphiphilic character; functionalizing biopolymer emulsifiers through covalent or noncovalent interactions with phenolics; or loading Pickering particles with natural phenolic compounds to yield interfacial antioxidant reservoirs. We herein review the principles and efficiency of these approaches to counteract lipid oxidation in emulsions as well as their advantages and limitations.
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Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values
Vol. 14 (2023), pp. 85–111More LessMeats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.
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A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems
Vol. 14 (2023), pp. 113–133More LessFerritins represent a class of iron storage proteins with detoxification functions. The importance of these proteins is reflected by their wide distribution throughout the animal and plant kingdoms. Ferritin has two forms: holo and apo. Holo ferritin can act as an efficient and safe factor for iron supplementation, whereas apo ferritin is able to serve as a promising delivery nanovehicle for nutrients and bioactive compounds. So far, the dual functions of ferritins from animal and plant sources have been extensively studied in several fields, such as food, nutrition, medicine, and materials. This review outlines the structure of animal and plant ferritin, the iron supplementation function of holo ferritin, and the delivery function of apo ferritin. Recent advances in iron supplementation and nutrient encapsulation and delivery are highlighted. Finally, the current challenges and future developments for multifunctional applications of ferritins are discussed.
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Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review
Vol. 14 (2023), pp. 135–156More LessThe in vitro digestion model developed by the INFOGEST international consortium is widely used to simulate the physicochemical processes occurring inside the human gastrointestinal tract (mouth, stomach, and small intestine) during the digestion of foods. In this review, we provide a brief overview of the INFOGEST method and the procedures used to measure the digestion of macronutrients (lipids, proteins, and starch), the bioaccessibility of bioactive agents (vitamins, minerals, and nutraceuticals), and the changes in the structure and physical properties of foods under gastrointestinal conditions (particle size, charge, and location). We then review the application of the INFOGEST method for monitoring the gastrointestinal fate of different kinds of foods and beverages, including dairy, egg, meat, seafood, fruit, vegetable, cereal, and emulsified products. We also discuss the application of this method for studying the digestibility of next-generation plant-based foods, such as meat, seafood, dairy, and egg analogs. Finally, the benefits and limitations of this standardized in vitro digestion model are assessed.
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Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health
Vol. 14 (2023), pp. 157–182More LessInadequate dietary fiber consumption has become common across industrialized nations, accompanied by changes in gut microbial composition and a dramatic increase in chronic metabolic diseases. The human gut microbiome harbors genes that are required for the digestion of fiber, resulting in the production of end products that mediate gastrointestinal and systemic benefits to the host. Thus, the use of fiber interventions has attracted increasing interest as a strategy to modulate the gut microbiome and improve human health. However, considerable interindividual differences in gut microbial composition have resulted in variable responses toward fiber interventions. This variability has led to observed nonresponder individuals and highlights the need for personalized approaches to effectively redirect the gut ecosystem. In this review, we summarize strategies used to address the responder and nonresponder phenomenon in dietary fiber interventions and propose a targeted approach to identify predictive features based on knowledge of fiber metabolism and machine learning approaches.
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Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?
Vol. 14 (2023), pp. 183–202More LessDespite the almost universal acceptance of the phrase “you are what you eat,” investment in understanding diet-based nutrition to address human health has been dwarfed compared to that for medicine-based interventions. Moreover, traditional breeding has focused on yield to the detriment of nutritional quality, meaning that although caloric content has remained high, the incidence of nutritional deficiencies and accompanying diseases (so-called hidden hunger) has risen dramatically. We review how genome sequencing coupled with metabolomics can facilitate the screening of genebank collections in the search for superior alleles related to the nutritional quality of crops. We argue that the first examples are very promising, suggesting that this approach could benefit broader ranges of crops and compounds with known relevance for human health. We argue that this represents anapproach complementary to metabolic engineering by transgenesis or gene editing that could be used to reverse some of the losses incurred through a recent focus on breeding for yield, although we caution that ensuring such approaches are not (re)introducing antinutrients is also necessary.
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Bioinformatic Approaches for Characterizing Molecular Structure and Function of Food Proteins
Vol. 14 (2023), pp. 203–224More LessStructural bioinformatics analyzes protein structural models with the goal of uncovering molecular drivers of food functionality. This field aims to develop tools that can rapidly extract relevant information from protein databases as well as organize this information for researchers interested in studying protein functionality. Food bioinformaticians take advantage of millions of protein amino acid sequences and structures contained within these databases, extracting features such as surface hydrophobicity that are then used to model functionality, including solubility, thermostability, and emulsification. This work is aided by a protein structure–function relationship framework, in which bioinformatic properties are linked to physicochemical experimentation. Strong bioinformatic correlations exist for protein secondary structure, electrostatic potential, and surface hydrophobicity. Modeling changes in protein structures through molecular mechanics is an increasingly accessible field that will continue to propel food science research.
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Biotechnology in Future Food Lipids: Opportunities and Challenges
Vol. 14 (2023), pp. 225–246More LessLipids are a large group of essential nutrients in daily diets that provide energy and maintain various physiological functions. As the global population is rapidly expanding, there is an urgent need to enhance the production and quality of food lipids. The development of modern biotechnology allows the manipulation of oil production in plants and microorganisms and the improvement of the nutritional value of food lipids. Various metabolic engineering strategies have been exploited to increase oil production and produce value-added oils in traditional oil crops and other novel lipid sources (e.g., plant vegetative tissues, microalgae, and oleaginous microorganisms). Furthermore, natural lipid structures can be modified by lipases to prepare functional lipids, e.g., diacylglycerols, medium–long–medium-type structured triacylglycerols, human milk-fat substitutes, and structuralphospholipids, for specific nutritional demands. In this review, we focus on the recent advances in metabolic engineering of lipid production in plants and microorganisms, and the preparation of functional lipids via biocatalysis.
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Engineering Nutritionally Improved Edible Plant Oils
Vol. 14 (2023), pp. 247–269More LessIn contrast to traditional breeding, which relies on the identification of mutants, metabolic engineering provides a new platform to modify the oil composition in oil crops for improved nutrition. By altering endogenous genes involved in the biosynthesis pathways, it is possible to modify edible plant oils to increase the content of desired components or reduce the content of undesirable components. However, introduction of novel nutritional components such as omega-3 long-chain polyunsaturated fatty acids needs transgenic expression of novel genes in crops. Despite formidable challenges, significant progress in engineering nutritionally improved edible plant oils has recently been achieved, with some commercial products now on the market.
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Enzymatic Approaches for Structuring Starch to Improve Functionality
Vol. 14 (2023), pp. 271–295More LessStarch is one of the most abundant renewable biopolymers in nature and is the main constituent in the human diet and a raw material for the food industry. Native starches are limited in most industrial applications and often tailored by structural modification to enhance desirable attributes, minimize undesirable attributes, or create new attributes. Enzymatic approaches for structuring starch have become of interest to the food industry precisely because the reactions minimize the formation of undesirable by-products and coproducts and are therefore considered environmentally friendly methods for producing clean-label starches with better behavioral characteristics. Starches with improved functionalities for various applications are produced via enzyme hydrolysis and transfer reactions. Use of novel, multifunctional, starch-active enzymes to alter the structures of amylose and/or amylopectin molecules, and thus alter the starch's physiochemical attributes in a predictable and controllable manner, has been explored. This review provides state-of-the-art information on exploiting glycosyl transferases and glycosyl hydrolases for structuring starch to improve its functionalities. The characteristics of starch-active enzymes (including branching enzymes, amylomaltases, GH70 α-transglycosylases, amylosucrases, maltogenic amylases, cyclomaltodextrinases, neopullulanases, and maltooligosaccharide-forming amylases), structure–functionality-driven processing strategies, novel conversion products, and potential industrial applications are discussed.
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Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health
Vol. 14 (2023), pp. 297–322More LessNondigestible functional oligosaccharides are of particular interest in recent years because of their unique prebiotic activities, technological characteristics, and physiological effects. Among different types of strategies for the production of nondigestible functional oligosaccharides, enzymatic methods are preferred owing to the predictability and controllability of the structure and composition of the reaction products. Nondigestible functional oligosaccharides have been proved to show excellent prebiotic effects as well as other benefits to intestinal health. They have exhibited great application potential as functional food ingredients for various food products with improved quality and physicochemical characteristics. This article reviews the research progress on the enzymatic production of several typical nondigestible functional oligosaccharides in the food industry, including galacto-oligosaccharides, xylo-oligosaccharides, manno-oligosaccharides, chito-oligosaccharides, and human milk oligosaccharides. Moreover, their physicochemical properties and prebiotic activities are discussed as well as their contributions to intestinal health and applications in foods.
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Diet-Derived Antioxidants: The Special Case of Ergothioneine
Vol. 14 (2023), pp. 323–345More LessThis article reviews what is presently known about the biological roles of the diet-derived compound ergothioneine (ET). ET seems important to humans because it is rapidly taken up from the diet by a transporter largely or completely specific for ET, and once taken up it is retained within the body for weeks or months. The various possible functions of ET in vivo are explored. Much emphasis has been placed on the antioxidant properties of ET, but although these are well established in vitro, the evidence that antioxidant activity is the principal function of ET in vivo is weak. ET is not unique in this: The evidence for the antioxidant roles of vitamin C and polyphenols such as the flavonoids in vivo is also weak. By contrast, α-tocopherol has demonstrated in vivo antioxidant effects in humans.
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Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms
Vol. 14 (2023), pp. 347–366More LessIndole-3-carbinol (I3C) is a bioactive phytochemical abundant in cruciferous vegetables. One of its main in vivo metabolites is 3,3′-diindolylmethane (DIM), formed by the condensation of two molecules of I3C. Both I3C and DIM alter multiple signaling pathways and related molecules controlling diverse cellular events, including oxidation, inflammation, proliferation, differentiation, apoptosis, angiogenesis, and immunity. There is a growing body of evidence from both in vitro and in vivo models that these compounds possess strong potential to prevent several forms of chronic disease such as inflammation, obesity, diabetes, cardiovascular disease, cancer, hypertension, neurodegenerative diseases, and osteoporosis. This article reviews current knowledge of the occurrence of I3C in nature and foods, along with the beneficial effects of I3C and DIM concerning prevention and treatment of human chronic diseases, focusing on preclinical studies and their mechanisms of action at cellular and molecular levels.
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Bacteriophages in the Dairy Industry: A Problem Solved?
Vol. 14 (2023), pp. 367–385More LessBacteriophages (or phages) represent one of the most persistent threats to food fermentations, particularly large-scale commercial dairy fermentations. Phages infecting lactic acid bacteria (LAB) that are used as starter cultures in dairy fermentations are well studied, and in recent years there have been significant advances in defining the driving forces of LAB–phage coevolution. The means by which different starter bacterial species defend themselves against phage predation and the chromosomal or plasmid location of the genes encoding these defense mechanisms have dictated the technological approaches for the development of robust starter cultures. In this review, we highlight recent advances in defining phage–host interactions and how phage resistance occurs in different bacterial species. Furthermore, we discuss how these insights continue to transform the dairy fermentation industry and how they also are anticipated to guide food fermentations involving plant-based alternatives in the future.
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Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review
Vol. 14 (2023), pp. 387–410More LessBovine 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.
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Addressing Consumer Desires for Sustainable Food Systems: Contentions and Compromises
Vol. 14 (2023), pp. 411–425More LessConsumers and social movement activists have been the driving force to create alternative, sustainable food systems over the past 100 years. Although larger agribusiness market players and the state were at first reluctant to respond to these concerns, as organic food products (the most prominent example of alternative food) became a viable economic market, these market players embraced them. The international trade of organic food has developed into a major agricultural and retail sector, but with this growth many of the varied original critiques of conventional, industrial farming practices have yet to be adequately addressed. Every major advancement in sustainable agriculture has raised new issues of equity and access for producers, laborers, and consumers. Although consumers often believe that they are contributing to a project of larger social change with every market transaction they make, the continued success of the organic food system has spurred calls for more explicit forms of collective behavior to promote the larger goals of the original sustainable agriculture movements.
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Sensory Analysis and Consumer Preference: Best Practices
M.A. Drake, M.E. Watson, and Y. LiuVol. 14 (2023), pp. 427–448More LessSensory science is a multidisciplinary field that encompasses a wide variety of established and newly developed tests to document human responses to stimuli. Sensory tests are not limited to the area of food science but they find wide application within the diverse areas of the food science arena. Sensory tests can be divided into two basic groups: analytical tests and affective tests. Analytical tests are generally product-focused, and affective tests are generally consumer-focused. Selection of the appropriate test is critical for actionable results. This review addresses an overview of sensory tests and best practices.
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Mechano-Bactericidal Surfaces: Mechanisms, Nanofabrication, and Prospects for Food Applications
Vol. 14 (2023), pp. 449–472More LessMechano-bactericidal (MB) nanopatterns have the ability to inactivate bacterial cells by rupturing cellular envelopes. Such biocide-free, physicomechanical mechanisms may confer lasting biofilm mitigation capability to various materials encountered in food processing, packaging, and food preparation environments. In this review, we first discuss recent progress on elucidating MB mechanisms, unraveling property–activity relationships, and developing cost-effective and scalable nanofabrication technologies. Next, we evaluate the potential challenges that MB surfaces may face in food-related applications and provide our perspective on the critical research needs and opportunities to facilitate their adoption in the food industry.
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