首页期刊导航|Food reviews international
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Food reviews international
Marcel Dekker Inc.
Food reviews international

Marcel Dekker Inc.

季刊

8755-9129

Food reviews international/Journal Food reviews internationalSCIEI
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    Rethinking Salt in Dry-Cured Meats:Innovations for a Healthier and Flavorful Future

    Rong HuangYapeng FangWei LuYu Zhong...
    2437-2460页
    查看更多>>摘要：Sodium chloride(NaCl)is essential for the quality of dry-cured meats,but excessive NaCl intake poses serious health risks.This review examines the interplay among salt,flavor perception,and product quality.Specifically,we analyze the mechanisms underlying saltiness perception and the effects of sodium reduction on lipolysis,proteolysis,oxidation,microbial activity,and textural properties.Current sodium reduction strategies,including low-sodium salts,flavor enhancers,and novel processing technologies,are critically eval-uated.Additionally,the potential of microbiomics and automation to optimize quality and safety while lowering sodium are explored.Future directions include leveraging indigenous microbiota and real-time monitoring systems to preserve flavor without compromising nutritional and health benefits.
      原文链接:
    • NETL
    • NSTL
    • Taylor & Francis

    Nano-Starches:Evaluation of Technology Diffusion Through Patent Analysis and Modeling

    Ivo Henrique Pinto AndradeDenilson de Jesus AssisRhaissa Coelho AndradeGeisiane dos Santos Silva...
    2482-2502页
    查看更多>>摘要：Nano-starches are non-toxic materials with unique properties,such as high biocompatibility and improved diffusion capacity.This study aimed to assess the technological innovation of nano-starches through patent mapping,evaluating general information,trends,and the stage of the technology diffusion life cycle.The Espacenet® database was used for the analysis,and the search was conducted by combining the keywords"Nano"and"Starch"with the codes A23,B82,C08B30,C08B31,C08B33,C08B35,C08J2403,and C08L3.A total of 248 patents were analyzed.China emerged as the top applicant country.Corn and potato were the most mapped conventional starch sources,while sweet potato and mung bean were the main non-conventional sources.The prominent technological sectors were food,med-icine,polymers,and cosmetics,with primary applications in compound delivery systems and filler materials.By fitting the data to the DoseResp model and analyzing the S-curve of the technology diffusion life cycle,we found that the nano-starch field is in the early maturity stage,indicating ongoing research and technological development.Increased investments in the nanomaterial and starch markets are expected in the coming years,with an apparent trend toward using non-thermal technologies in nano-starch production and a growing interest in chemical modification approaches for nanostructures.
      原文链接:
    • NETL
    • NSTL
    • Taylor & Francis

    Plant Based Dietary Lectins:Promise for Future Immunotherapeutics

    Shruthishree D.PadiyappaHemavathi AvalappaSiddanakoppalu N.PramodBettadatunga T.Prabhakar...
    2503-2522页
    查看更多>>摘要：Lectins are carbohydrate binding proteins of non-immune origin and are commonly consumed worldwide as part of plant-based diets without toxi-city.Even after being digested,these food lectins can retain biological functions in the gut and interact with mucosal epithelial cells,enabling them to enter to systemic circulation and trigger immune modulation.Studies have demonstrated that the interactions between proteins and carbohydrates can have immunomodulatory effects,resulting in the release of cytokines that modulate immune function and impede tumor growth.The potential therapeutic properties of plant-based lectins can improve immu-nity and support physiological and metabolic functions.Dietary lectins have presently emerged as significant immunomodulatory agents with the poten-tial to enhance immune responses against self and co-administered antigens.Their ability to interact with immune cells and modulate immune functions positions them as promising candidates for therapeutic applications in com-bating infections,tumors and metabolic diseases.Furthermore,they may be utilized to administer vaccines and aid in the targeted treatment of diverse immune disorders.Therefore,dietary lectins with specificity to glycan codes of various cellular receptors promise future immunotherapeutic agents for treating and managing cancer and immune diseases to retrieve and sustain health benefits.
      原文链接:
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    • NSTL
    • Taylor & Francis

    Valorization of Macronutrients of Fruit Seeds and Their Food Applications:A Review

    Jordy Kim Ung LingSu Hui LimYin Win KhinMaria N.Antipina...
    2523-2544页
    查看更多>>摘要：Global fruit consumption has increased significantly over the years,resulting in the generation of a large amount of non-edible fruit parts,particularly fruit seeds,which are often discarded despite being rich in macronutrients like protein,carbohydrates,and lipids.Current research on utilizing these macro-nutrients is limited,highlighting the need to valorize fruit seeds.This review focuses on the macronutrients in various fruit seeds and their potential food applications.We also discuss the challenges and advocate for future research to enhance the utilization of macronutrients extracted from fruit seeds.Studies have shown that fruit seed ingredients can improve the physical,functional,and sensory characteristics of food products.While a wide range of fruit seeds is available,current research tends to focus on a few common sources,neglecting the potential of many other options.Future research should explore a broader spectrum of fruit seed biodiversity and identify applications for underutilized species.Additionally,research should examine how the nutritional and aroma profiles of foods with added fruit seed extracts evolve during processing and storage to ensure both nutritional value and consumer appeal.In summary,valorizing fruit seeds is essential for reducing waste,promoting sustainability,and supporting a circular bioeconomy.
      原文链接:
    • NETL
    • NSTL
    • Taylor & Francis

    Pivotal Roles of α_(S1)-Casein in the Nutritional Composition,Technological Properties,Allergenicity,and Its Reduction Strategies in Goat Milk

    Aliah Zannierah MohsinRashidah SukorMuzammeer MansorMuhamad Hafiz Abd Rahim...
    2545-2569页
    查看更多>>摘要：Alpha S1-casein,a major protein encoded by the CSN1S1 gene,significantly influences the nutritional profile,technological properties,and allergenic potential of goat milk.Genetic variations in the CSN1S1 gene enhance the bioactive and antioxidative properties of goat milk,optimizing it for products like yogurt and cheese.While cross-sensitization with other ruminant milks is possible,αS1-casein in goat milk is generally less allergenic due to its lower induction of immunological responses.Reducing or modifying the αS1-casein through various processing methods can improve its hypoallergeni-city and technological profile.This review offers insights into the structural variations of αs1-casein and their implications on goat milk's nutritional and technological attributes,covering aspects like production,nutrient content,allergenicity,and the technological merits of goat milk products.By focusing into the unique properties of αS1-casein in goat milk,it aims to enhance the expertise of food researchers and the dairy industry,guiding them towards optimal processing methods for top-quality milk product creation.
      原文链接:
    • NETL
    • NSTL
    • Taylor & Francis

    Fermented Vegetables:Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits

    Thilakna AmpemohottiAida GolneshinChristopher PillidgeCharles Brennan...
    2570-2593页
    查看更多>>摘要：Fermented foods contain many beneficial microorganisms,and these have a positive role in promoting human health.Generally,fermented foods are produced through either spontaneous fermentation,relying on the naturally existing microbes,or by culture-dependent fermentations that depend on the addition of heterofermentative and homofermentative bacteria.Due to the increasing popularity of vegan diets and their numerous health benefits,fermented vegetables are becoming more popular worldwide.They are rich in vitamins,minerals,fiber,phenolic compounds,and natural antioxidants,which protect the body against oxidative stress.The current review explores the impact of fermentation on the nutritional properties of vegetables and the subsequent health benefits to gut health,including how microbial com-munities involved in these fermentations can enhance digestive function.Other health benefits of fermented vegetables,such as immunomodulatory,antioxidant,and anti-inflammatory effects,are also discussed.The review concludes with projected future trends in research and the market.
      原文链接:
    • NETL
    • NSTL
    • Taylor & Francis

    Strategy for the Development and Utilization of Food and Medicine Continuum in the Food Industry

    Ying ZhengYuxiao JiangWei LiSirui Xu...
    2594-2612页
    查看更多>>摘要：The concept of the food and medicine continuum caters to the societal demand for healthful eating but remains underutilized in its application to food.This paper offers a definition of the food and medicine continuum,elucidates its origins and the evolution of its applications from ancient to modern times on a global scale,pinpoints the challenges that have emerged throughout its progression,and suggests appropriate strategies to advance the integration of food and medicine continuum substances into the inter-national health market.We anticipate that this study will serve as a roadmap for future inquiries into the nutritional and therapeutic potential of dual-purpose food-medicine substances within the food and healthcare sectors.
      原文链接:
    • NETL
    • NSTL
    • Taylor & Francis

    Microbial-Derived Bioactive Substances:Sources,Identification,and Application in Fruit Disease Management

    Xiaomin YangMeng LiuFang ZhangXianghong Meng...
    2613-2633页
    查看更多>>摘要：Fruit diseases caused by pathogen infections lead to huge economic losses annually.Microbial-derived bioactive substances have gained prominence in biological control because of their non-toxic,environmentally friendly,and non-resistant properties.This review highlights the novel contributions of recent advancements in microbial-derived bioactive substances for fruit disease management.Diverse microbial sources of these substances are systematically compiled and analyzed,methods for their separation and purification are introduced,and their mechanisms of action in inhibiting fruit pathogens are elucidated.Importantly,this review emphasizes their unique ability to simultaneously suppress pathogens and enhance host resistance,offering a dual-mode approach to disease control.Furthermore,their stability,safety,and compatibility are discussed,providing a robust foundation for future commercial applications.By integrating theoretical insights with practical guidance,this review aims to advance the under-standing and utilization of microbial-derived bioactive substances in fruit disease management.
      原文链接:
    • NETL
    • NSTL
    • Taylor & Francis

    Synbiotic Foods Based on Fermented Barley:Food Applications,Safety and Potential Biological Activities

    Fahad Al-AsmariAsem M.AbdelshafySobhi F.Lamlom
    2653-2677页
    查看更多>>摘要：Barley seeds have significant contents of macro and micro-nutrients as well as several bioactive compounds.Fermented barley foods may be produced as a good alternative to avoid the drawbacks of fermented dairy products such as lactose intolerance and allergy to β-casein.This review is focused on the effects of probiotic-fermentation on the nutritional value and anti-nutritional factors of barley seeds.The current review also presents the potential food applications and biological activities of fermented barley.Moreover,the safety issues of fermented barley and the potential preventing strategies were summarized.Fermentation of barley by probiotics reduced the levels of saponins and phytic acid along with improved availability of minerals,bioactive compounds,and protein digestibility.Fermented barley can be applied to produce many synbiotic foods such as synbiotic beverages and non-dairy yogurt.Moreover,fermented barley products showed several biological activities,including antioxidant,antidiabetic,anti-inflammatory,anti-obesity,and antitumor activities.However,fermented barley products may have potential hazards related to food safety,including food borne pathogens and mycotoxins,due to the production under unhygienic condi-tions.Fermented barley can be a promising food ingredient for developing functional food products to achieve high consumer acceptability and health benefits.
      原文链接:
    • NETL
    • NSTL
    • Taylor & Francis

    Emerging Trends in Enzymatic Reactors for Fructooligosaccharides Synthesis

    Treerat VacharanukrauhSiah Ying TangRath PichyangkuraApinan Soottitantawat...
    2702-2725页
    查看更多>>摘要：Fructooligosaccharides(FOSs)are increasingly valued as prebiotics in food and pharmaceutical industries due to their health benefits.Despite extensive research,most studies on FOSs production have been limited to small-scale experiments.This review highlights recent advancements in enzymatic reac-tor designs that enhance FOSs synthesis,focusing on optimizing enzyme immobilization and reactor configurations.Key reactor types,including stir-red tank,packed bed reactors,fluidized bed reactors,and air-lift reactors are discussed for their scalability and efficiency.Emerging technologies,like membrane reactors and basket reactors offer promising avenues for indus-trial-scale FOSs production.Challenges such as enzyme stability and product yield are addressed.This review provides essential insights for advancing large-scale FOSs synthesis.
      原文链接:
    • NETL
    • NSTL
    • Taylor & Francis