Annual Review of Food Science and Technology - Volume 5, 2014
Volume 5, 2014
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From Tomato King to World Food Prize Laureate
Vol. 5 (2014), pp. 1–20More LessThis autobiographical article describes my early years, education, and career at Purdue University. Helping form and expand the Department of Food Science at Purdue was exciting and gratifying, and working with students in the classroom and on research projects was rewarding and kept me feeling young. My research on bulk aseptic processing allowed me to help solve problems relevant to the tomato industry, but I learned later that it had much broader relevance. I certainly never expected the impact and visibility of the work to result in my being awarded the World Food Prize. Being the first food scientist to win this award has enabled me to focus increased attention on the need to reduce food losses.
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Opportunities and Progress
Vol. 5 (2014), pp. 23–37More LessIn this review, I cover my professional experiences in food science and technology and related areas of applied and industrial microbiology over the span of my career. It emphasizes opportunities and technological problems that I encountered together with my progress in follow-up development of products and processes.
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Body Weight Regulation and Obesity: Dietary Strategies to Improve the Metabolic Profile
Vol. 5 (2014), pp. 39–51More LessThis review discusses dietary strategies that may improve the metabolic profile and body weight regulation in obesity. Recent evidence demonstrated that long-term health effects seem to be more beneficial for low-glycemic index (GI) diets compared to high-protein diets. Still, these results need to be confirmed by other prospective cohort studies and long-term clinical trials, and the discrepancy between these study designs needs to be explored in more detail. Furthermore, the current literature is mixed with regard to the efficacy of increased meal frequency (or snacking) regimens in causing metabolic alterations, particularly in relation to body weight control. In conclusion, a growing body of evidence suggests that dietary strategies with the aim to reduce postprandial insulin response and increase fat oxidation, and that tend to restore metabolic flexibility, have a place in the prevention and treatment of obesity and associated metabolic disorders.
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Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles
Vol. 5 (2014), pp. 53–81More LessThe oral bioavailability of lipophilic bioactive molecules can be greatly increased by encapsulating them within engineered lipid nanoparticles (ELNs), such as micelles, microemulsions, nanoemulsions, or solid lipid nanoparticles (SLNs). After ingestion, these ELNs are disassembled in the gastrointestinal tract (GIT) and then reassembled into biological lipid nanoparticles (mixed micelles) in the small intestine. These mixed micelles solubilize and transport lipophilic bioactive components to the epithelial cells. The mixed micelles are then disassembled and reassembled into yet another form of biological lipid nanoparticle [chylomicrons (CMs)] within the enterocyte cells. The CMs carry the bioactive components into the systemic (blood) circulation via the lymphatic system, thereby avoiding first-pass metabolism. This article provides an overview of the various physicochemical and physiological processes responsible for the assembly and disassembly of lipid nanoparticles outside and inside the GIT. This knowledge can be used to design food-grade delivery systems to improve the oral bioavailability of encapsulated lipophilic bioactive components.
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Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
Vol. 5 (2014), pp. 83–109More LessWe review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging.
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Gastric Digestion In Vivo and In Vitro: How the Structural Aspects of Food Influence the Digestion Process
Vol. 5 (2014), pp. 111–132More LessFood digestion is crucial for sustaining life. Although it has been examined for more than 300 years, the basic principles are not entirely understood. Antral motility is well characterized, and current research is seeking to determine flow patterns generated by the stomach's peristaltic contractions. The rate of gastric emptying for solid and liquid meals has been determined according to variations in meal composition, energy content, and subject characteristics. The glycemic response has been measured for many carbohydrate foods and is altered by factors such as amount of processing, particle size, and starch structure. Similarly, ileal starch digestibility is altered by food and starch properties. Even though many foods have been studied according to their glycemic response, starch digestibility, and in vitro digestion kinetics, the rate-determining processes and underlying mechanisms remain to be established. The link between food properties, digestion processes, and final health outcomes must be strengthened for functional food optimization.
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New Developments on the Role of Intramuscular Connective Tissue in Meat Toughness
Vol. 5 (2014), pp. 133–153More LessIntramuscular connective tissue (IMCT) forms a series of continuous networks integrating muscle fibers and fascicles into a whole organ. The contributions of IMCT to cooked meat toughness have long been recognized. This review concentrates on (a) the potential to manipulate IMCT in the growing animal, (b) postmortem effects on structure and properties of IMCT, and (c) developments in techniques to quantify IMCT in meat. A new hypothesis can explain why IMCT is enzymatically degraded in postmortem aging; however, after cooking, no differences are seen in the IMCT contribution to toughness. This hypothesis proposes that heat-insoluble collagen occurs in a weak pool and a strong pool, where the weak pool is most easily degraded by both proteolysis and heat. Far from being a constant background feature, the IMCT contribution to cooked meat toughness can be varied and deserves fresh research on how to achieve this.
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Strategies to Mitigate Peanut Allergy: Production, Processing, Utilization, and Immunotherapy Considerations
Vol. 5 (2014), pp. 155–176More LessPeanut (Arachis hypogaea L.) is an important crop grown worldwide for food and edible oil. The surge of peanut allergy in the past 25 years has profoundly impacted both affected individuals and the peanut and related food industries. In response, several strategies to mitigate peanut allergy have emerged to reduce/eliminate the allergenicity of peanuts or to better treat peanut-allergic individuals. In this review, we give an overview of peanut allergy, with a focus on peanut proteins, including the impact of thermal processing on peanut protein structure and detection in food matrices. We discuss several strategies currently being investigated to mitigate peanut allergy, including genetic engineering, novel processing strategies, and immunotherapy in terms of mechanisms, recent research, and limitations. All strategies are discussed with considerations for both peanut-allergic individuals and the numerous industries/government agencies involved throughout peanut production and utilization.
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Designing Food Structures for Nutrition and Health Benefits
Vol. 5 (2014), pp. 177–195More LessIn addition to providing specific sensory properties (e.g., flavor or textures), there is a need to produce foods that also provide functionality within the gastrointestinal (GI) tract, over and above simple nutrition. As such, there is a need to understand the physical and chemical processes occurring in the mouth, stomach, small intestine, and large intestine, in addition to the food structure-physiology interactions. In vivo techniques and in vitro models have allowed us to study and simulate these processes, which aids us in the design of food microstructures that can provide functionality within the human body. Furthermore, it is important to be aware of the health or nutritional needs of different groups of consumers when designing food structures, to provide targeted functionality. Examples of three groups of consumers (elderly, obese, and athletes) are given to demonstrate their differing nutritional requirements and the formulation engineering approaches that can be utilized to improve the health of these individuals. Eating is a pleasurable process, but foods of the future will be required to provide much more in terms of functionality for health and nutrition.
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Nanodelivery of Bioactive Components for Food Applications: Types of Delivery Systems, Properties, and Their Effect on ADME Profiles and Toxicity of Nanoparticles
T. Borel, and C.M. SabliovVol. 5 (2014), pp. 197–213More LessFood bioactives are known to prevent aging, cancer, and other diseases for an overall improved health of the consumer. Nanodelivery provides a means to control stability, solubility, and bioavailability, and also provides controlled release of food bioactives. There are two main types of nanodelivery systems, liquid and solid. Liquid nanodelivery systems include nanoemulsions, nanoliposomes, and nanopolymersomes. Solid nanodelivery systems include nanocrystals, lipid nanoparticles, and polymeric nanoparticles. Each type of nanodelivery system offers distinct benefits depending on the compatibility of nanoparticle properties with the properties of the bioactive and the desired application. Physicochemical properties of nanoparticles such as size, charge, hydrophobicity, and targeting molecules affect the absorption, distribution, metabolism, and excretion (ADME) of nanodelivery systems. The fate of the bioactive depends on its physicochemical properties and the location of its release. The safety of nanodelivery systems for use in food applications is largely unknown. Toxicological studies consisting of a combination of in silico, in vitro, and in vivo studies are needed to reveal the safety of nanodelivery systems for successful applications in food and agriculture.
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Modern Supercritical Fluid Technology for Food Applications
Vol. 5 (2014), pp. 215–238More LessThis review provides an update on the use of supercritical fluid (SCF) technology as applied to food-based materials. It advocates the use of the solubility parameter theory (SPT) for rationalizing the results obtained when employing sub- and supercritical media to food and nutrient-bearing materials and for optimizing processing conditions. Total extraction and fractionation of foodstuffs employing SCFs are compared and are illustrated by using multiple fluids and unit processes to obtain the desired food product. Some of the additional prophylactic benefits of using carbon dioxide as the processing fluid are explained and illustrated with multiple examples of commercial products produced using SCF media. I emphasize the role of SCF technology in the context of environmentally benign and sustainable processing, as well as its integration into an overall biorefinery concept. Conclusions are drawn in terms of current trends in the field and future research that is needed to secure new applications of the SCF platform as applied in food science and technology.
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Impact of Diet on Human Intestinal Microbiota and Health
Vol. 5 (2014), pp. 239–262More LessOur intestinal microbiota is involved in the breakdown and bioconversion of dietary and host components that are not degraded and taken up by our own digestive system. The end products generated by our microbiota fuel our enterocytes and support growth but also have signaling functions that generate systemic immune and metabolic responses. Due to the immense metabolic capacity of the intestinal microbiota and its relatively high plasticity, there is great interest in identifying dietary approaches that allow intentional and predictable modulation of the microbiota. In this article, we review the current insights on dietary influence on the human intestinal microbiota based on recent high-throughput molecular studies and interconnections with health. We focus especially on the emerging data that identify the amount and type of dietary fat as significant modulators of the colonic microbiota and its metabolic output.
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Applications of Power Ultrasound in Food Processing
Sandra Kentish, and Hao FengVol. 5 (2014), pp. 263–284More LessAcoustic energy as a form of physical energy has drawn the interests of both industry and scientific communities for its potential use as a food processing and preservation tool. Currently, most such applications deal with ultrasonic waves with relatively high intensities and acoustic power densities and are performed mostly in liquids. In this review, we briefly discuss the fundamentals of power ultrasound. We then summarize the physical and chemical effects of power ultrasound treatments based on the actions of acoustic cavitation and by looking into several ultrasound-assisted unit operations. Finally, we examine the biological effects of ultrasonication by focusing on its interactions with the miniature biological systems present in foods, i.e., microorganisms and food enzymes, as well as with selected macrobiological components.
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Nondestructive Measurement of Fruit and Vegetable Quality
Vol. 5 (2014), pp. 285–312More LessWe review nondestructive techniques for measuring internal and external quality attributes of fruit and vegetables, such as color, size and shape, flavor, texture, and absence of defects. The different techniques are organized according to their physical measurement principle. We first describe each technique and then list some examples. As many of these techniques rely on mathematical models and particular data processing methods, we discuss these where needed. We pay particular attention to techniques that can be implemented online in grading lines.
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Production of Aroma Compounds in Lactic Fermentations
E.J. Smid, and M. KleerebezemVol. 5 (2014), pp. 313–326More LessThis review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor molecules for the formation of aroma compounds in connection with the metabolic pathways involved. The roles of nonmetabolic properties such as cell lysis are also described in relation to aroma formation. Finally, we provide an overview of the literature on methods to steer and control aroma formation by LAB in mixed culture fermentations. We demonstrate that the technological progress made recently in high-throughput analysis methods has been driving the development of new approaches to understand, control, and steer aroma formation in (dairy) fermentation processes. This currently entails proposing new rules for designing stable, high-performance mixed cultures constituting a selection of strains, which in concert and on the basis of their individual predicted gene contents deliver the required functionalities.
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Phage Therapy in the Food Industry
Vol. 5 (2014), pp. 327–349More LessDespite advances in modern technologies, the food industry is continuously challenged with the threat of microbial contamination. The overuse of antibiotics has further escalated this problem, resulting in the increasing emergence of antibiotic-resistant foodborne pathogens. Efforts to develop new methods for controlling microbial contamination in food and the food processing environment are extremely important. Accordingly, bacteriophages (phages) and their derivatives have emerged as novel, viable, and safe options for the prevention, treatment, and/or eradication of these contaminants in a range of foods and food processing environments. Whole phages, modified phages, and their derivatives are discussed in terms of current uses and future potential as antimicrobials in the traditional farm-to-fork context, encompassing areas such as primary production, postharvest processing, biosanitation, and biodetection. The review also presents some safety concerns to ensure safe and effective exploitation of bacteriophages in the future.
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Public Health Impacts of Foodborne Mycotoxins
Vol. 5 (2014), pp. 351–372More LessMycotoxins are toxic and carcinogenic metabolites produced by fungi that colonize food crops. The most agriculturally important mycotoxins known today are aflatoxins, which cause liver cancer and have also been implicated in child growth impairment and acute toxicoses; fumonisins, which have been associated with esophageal cancer (EC) and neural tube defects (NTDs); deoxynivalenol (DON) and other trichothecenes, which are immunotoxic and cause gastroenteritis; and ochratoxin A (OTA), which has been associated with renal diseases. This review describes the adverse human health impacts associated with these major groups of mycotoxins. First, we provide background on the fungi that produce these different mycotoxins and on the food crops commonly infected. Then, we describe each group of mycotoxins in greater detail, as well as the adverse effects associated with each mycotoxin and the populations worldwide at risk. We conclude with a brief discussion on estimations of global burden of disease caused by dietary mycotoxin exposure.
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Soft Materials Deformation, Flow, and Lubrication Between Compliant Substrates: Impact on Flow Behavior, Mouthfeel, Stability, and Flavor
Vol. 5 (2014), pp. 373–393More LessFoods are rationally designed to be semifluids or soft solids for optimal stabilization of the multiple phases they contain and to provide favorable textural properties. Although rheology provides a guide to physical stability and initial texture perception, measurements on intact foods do not enable predictions of the organoleptic properties experienced during oral processing. Oral processing includes lubrication between compliant oral substrates, and studies into soft lubrication/tribology are providing new insights into the physical processes experienced by soft foods in the mouth. We provide a review of the key rheological considerations for food product stability and texture, and we delve into how rheology and soft tribology, with consideration for oral physiology and saliva, are providing new insights into texture, mouthfeel, taste, and aroma.
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Metabolic Stimulation of Plant Phenolics for Food Preservation and Health
Vol. 5 (2014), pp. 395–413More LessPlant phenolics as secondary metabolites are key to a plant's defense response against biotic and abiotic stresses. These phytochemicals are also increasingly relevant to food preservation and human health in terms of chronic disease management. Phenolic compounds from different food crops with different chemical structures and biological functions have the potential to act as natural antioxidants. Plant-based human foods are rich with these phenolic phytochemicals and can be used effectively for food preservation and bioactive enrichments through metabolic stimulation of key pathways. Phenolic metabolites protect against microbial degradation of plant-based foods during postharvest storage. Phenolics not only provide biotic protection but also help to counter biochemical and physical food deteriorations and to enhance shelf life and nutritional quality. This review summarizes the role of metabolically stimulated plant phenolics in food preservation and their impact on the prevention of oxidative stress–induced human diseases.
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