225 results match your criteria Annual Review Of Food Science And Technology[Journal]


Fatty Acid Esters of 3-Monochloropropanediol: A Review.

Annu Rev Food Sci Technol 2019 Mar;10:259-284

Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA; email:

Fatty acid esters of 3-monochloropropane-1,2-diol (3-MCPD esters) are a new group of processing-induced chemical toxicants with possible nephrotoxicity and testicular toxicity. 3-MCPD esters have been detected in many food categories, including refined edible oils, bread, coffee, and infant formula. 3-MCPD esters have also been detected in human breast milk, indicating their possible absorption and distribution in human organs and tissues. Read More

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https://www.annualreviews.org/doi/10.1146/annurev-food-03281
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http://dx.doi.org/10.1146/annurev-food-032818-121245DOI Listing
March 2019
5 Reads

Applications of CRISPR Technologies Across the Food Supply Chain.

Annu Rev Food Sci Technol 2019 Mar;10:133-150

Genomic Sciences, Bioinformatics Research Center, North Carolina State University, Raleigh, North Carolina 27695, USA; email:

The food industry faces a 2050 deadline for the advancement and expansion of the food supply chain to support the world's growing population. Improvements are needed across crops, livestock, and microbes to achieve this goal. Since 2005, researchers have been attempting to make the necessary strides to reach this milestone, but attempts have fallen short. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121204DOI Listing

Emulsion Formation by Homogenization: Current Understanding and Future Perspectives.

Annu Rev Food Sci Technol 2019 Mar;10:239-258

Department of Food Technology, Engineering and Nutrition, LTH, Lund University, SE-221 00 Lund, Sweden; email:

Emulsion formation by homogenization is commonly used in food production and research to increase product stability and to design colloidal structures. High-energy methods such as high-pressure homogenizers and rotor-stator mixers are the two most common techniques. However, to what extent does the research community understand the emulsion formation taking place in these devices? This contribution attempts to answer this question through critically reviewing the scientific literature, starting with the hydrodynamics of homogenizers and continuing by reviewing drop breakup and coalescence. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121501DOI Listing

Interactions Between Food and Gut Microbiota: Impact on Human Health.

Annu Rev Food Sci Technol 2019 Mar;10:389-408

Diet Genomics and Immunology Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, US Department of Agriculture, Beltsville, Maryland 20705, USA; email:

Understanding the relationship between food and the gut microbiota, their interactions, and how each modulates the other is critical for successful promotion of human health. This review seeks to summarize ( a) the current knowledge on the effects of food and food components on gut microbiota and ( b) the association between gut microbiota, consumption of food, and food bioactive components and the resulting beneficial health outcomes. Our goal is to provide state-of-the-art information on food and gut microbiota interactions and to stimulate discussions and research approaches that will move the field forward. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121303DOI Listing

Get Cultured: Eat Bacteria.

Annu Rev Food Sci Technol 2019 Mar;10:1-20

Department of Food, Bioprocessing & Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695, USA; email:

The Klaenhammer group at North Carolina State University pioneered genomic applications in food microbiology and beneficial lactic acid bacteria used as starter cultures and probiotics. Dr. Todd Klaenhammer was honored to be the first food scientist elected to the National Academy of Sciences (2001). Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121826DOI Listing
March 2019
2 Reads

The Role of Nutrition for the Aging Population: Implications for Cognition and Alzheimer's Disease.

Annu Rev Food Sci Technol 2019 Mar;10:619-639

Nutrition Research Centre Ireland, School of Health Science, Waterford Institute of Technology, Waterford, Ireland X91 K236; email:

Improved life expectancy worldwide has resulted in a significant increase in age-related diseases. Dementia is one of the fastest growing age-related diseases, with 75 million adults globally projected to develop the condition by 2030. Alzheimer's disease (AD) is the most common form of dementia and represents the most significant stage of cognitive decline. Read More

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http://dx.doi.org/10.1146/annurev-food-030216-030125DOI Listing
March 2019
2 Reads

The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables.

Annu Rev Food Sci Technol 2019 Mar;10:569-596

Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina 28281, USA; email:

The Dietary Guidelines for Americans (DGA) recommend the consumption of whole grains, fruits, and vegetables as part of a healthy diet. However, current consumption patterns suggest that most Americans are not meeting these recommendations. The challenge remains to align the DGA guidance with the food environment and consumers' expectations for product quality, availability, and affordability. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121330DOI Listing

Microbiological Safety of Dried Spices.

Annu Rev Food Sci Technol 2019 Mar;10:409-427

United States Food and Drug Administration, Bedford Park, Illinois 60501, USA.

Spices in the desiccated state provide an environment that allows the survival of many foodborne pathogens. Currently, the incidence of pathogen-positive spices imported into the United States is 1.9 times higher than for any other imported food. Read More

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http://dx.doi.org/10.1146/annurev-food-030216-030000DOI Listing
March 2019
1 Read

Advances in Infant Formula Science.

Annu Rev Food Sci Technol 2019 Mar;10:75-102

APC Microbiome Ireland, University College Cork, Cork T12 YT20, Ireland.

Human milk contains a plethora of nutrients and bioactive components to help nourish the developing neonate and is considered the "gold standard" for early life nutrition-as befits the only food "designed" by evolution to feed human infants. Over the past decade, there is considerable evidence that highlights the "intelligence" contained in milk components that contribute to infant health beyond basic nutrition-in areas such as programming the developing microbiome and immune system and protecting against infection. Such discoveries have led to new opportunities for infant milk formula (IMF) manufacturers to refine nutritional content in order to simulate the functionality of breast milk. Read More

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http://dx.doi.org/10.1146/annurev-food-081318-104308DOI Listing

Recent Advances in the Application of Metabolomics for Nutrition and Health.

Annu Rev Food Sci Technol 2019 Mar;10:479-519

School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin 4, Ireland; email: ,

Metabolomics is the study of small molecules called metabolites in biological samples. Application of metabolomics to nutrition research has expanded in recent years, with emerging literature supporting multiple applications. Key examples include applications of metabolomics in the identification and development of objective biomarkers of dietary intake, in developing personalized nutrition strategies, and in large-scale epidemiology studies to understand the link between diet and health. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121715DOI Listing

Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed.

Annu Rev Food Sci Technol 2019 Mar 23;10:541-568. Epub 2019 Jan 23.

Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark; email:

Driven by a general demand for clean labels on food and cosmetic products, these industries are currently searching for efficient natural antioxidants to replace synthetic antioxidants. Seaweed contains several compounds with antioxidative properties (phlorotannins, pigments, tocopherols, and polysaccharides). It is possible to extract these compounds via different extraction techniques, which are discussed in this review. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121401DOI Listing

Quillaja Saponin Characteristics and Functional Properties.

Annu Rev Food Sci Technol 2019 Mar 21;10:43-73. Epub 2019 Jan 21.

Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; email:

Consumer concerns about synthetically derived food additives have increased current research efforts to find naturally occurring alternatives. This review focuses on a group of natural surfactants, the Quillaja saponins, that can be extracted from the Quillaja saponaria Molina tree. Quillaja saponins are triterpenoid saponins comprising a hydrophobic quillaic acid backbone and hydrophilic sugar moieties. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-122010DOI Listing
March 2019
2 Reads

Nontargeted Detection Methods for Food Safety and Integrity.

Annu Rev Food Sci Technol 2019 Mar 17;10:429-455. Epub 2019 Jan 17.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Veterinary Medicine, China Agricultural University, Beijing 100193, China; email:

Nontargeted workflows for chemical hazard analyses are highly desirable in the food safety and integrity fields to ensure human health. Two different analytical strategies, nontargeted metabolomics and chemical database filtering, can be used to screen unknown contaminants in food matrices. Sufficient mass and chromatographic resolutions are necessary for the detection of compounds and subsequent componentization and interpretation of candidate ions. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121233DOI Listing
March 2019
3 Reads

Biofilms in Food Processing Environments: Challenges and Opportunities.

Annu Rev Food Sci Technol 2019 Mar 17;10:173-195. Epub 2019 Jan 17.

Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.

This review examines the impact of microbial communities colonizing food processing environments in the form of biofilms on food safety and food quality. The focus is both on biofilms formed by pathogenic and spoilage microorganisms and on those formed by harmless or beneficial microbes, which are of particular relevance in the processing of fermented foods. Information is presented on intraspecies variability in biofilm formation, interspecies relationships of cooperativism or competition within biofilms, the factors influencing biofilm ecology and architecture, and how these factors may influence removal. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121805DOI Listing
March 2019
15 Reads

Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action.

Annu Rev Food Sci Technol 2019 Mar 17;10:365-387. Epub 2019 Jan 17.

Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.

The consumer preference for clean-label products is requiring the food industry to reformulate their products by replacing artificial additives with natural alternatives. Essential oils are natural antimicrobials isolated from plant sources that have the potential to combat many foodborne pathogens and spoilage organisms. This review begins by discussing the antimicrobial properties of essential oils, the relationships between their chemical structure and antimicrobial efficacy, and their potential limitations for commercial applications (such as strong flavor, volatility, and chemical instability). Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121727DOI Listing
March 2019
4 Reads

Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules.

Annu Rev Food Sci Technol 2019 Mar 16;10:103-131. Epub 2019 Jan 16.

Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran; email:

Many natural food bioactive ingredients are sensitive to processing and environmental conditions and thus it is necessary to improve their stability to create products with long shelf lives. Encapsulation by spray drying is a widely used economical strategy to tackle this issue, and many scientists and manufacturers are using it in their research, development, and production activities. In this review, the spray-drying process is described, as are recent trends in the encapsulation of fish oils, essential fatty acids, probiotics, phenolic compounds, and natural food colorants. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121641DOI Listing
March 2019
14 Reads

Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins.

Authors:
Simon M Loveday

Annu Rev Food Sci Technol 2019 Mar 16;10:311-339. Epub 2019 Jan 16.

Food and Bio-Based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand; email:

Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121128DOI Listing

Advanced Techniques for Hyperspectral Imaging in the Food Industry: Principles and Recent Applications.

Annu Rev Food Sci Technol 2019 Mar 11;10:197-220. Epub 2019 Jan 11.

School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Hyperspectral imaging (HSI) is a technology integrating optical sensing technologies of imaging, spectroscopy, and chemometrics. The sensor of HSI can obtain both spatial and spectral information simultaneously. Therefore, the chemical and physical information of food products can be monitored in a rapid, nondestructive, and noncontact manner. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121155DOI Listing
March 2019
1 Read

Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly.

Annu Rev Food Sci Technol 2019 Mar 11;10:521-539. Epub 2019 Jan 11.

Montpellier SupAgro, 34060 Montpellier, France; email:

Animal- and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of food matrices. Food proteins are diverse in terms of their biological origin, molecular structure, and supramolecular assembly. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121907DOI Listing

Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations.

Annu Rev Food Sci Technol 2019 Mar 11;10:457-478. Epub 2019 Jan 11.

Department of Industrial and Physical Pharmacy, Purdue University, West Lafayette, Indiana 47907, USA.

Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121224DOI Listing

Immunometabolism: A Multi-Omics Approach to Interpreting the Influence of Exercise and Diet on the Immune System.

Annu Rev Food Sci Technol 2019 Mar 11;10:341-363. Epub 2019 Jan 11.

Dole Nutrition Research Laboratory, Kannapolis, North Carolina 28081, USA.

Immunometabolism is an evolving field of scientific endeavor that merges immunology and metabolism and has provided valuable context when evaluating the influence of dietary interventions on exercise-induced immune dysfunction. Metabolomics, lipidomics, and proteomics provide a system-wide view of the metabolic response to exercise by simultaneously measuring and identifying a large number of small-molecule metabolites, lipids, and proteins. Many of these are involved with immune function and regulation and are sensitive to dietary influences, especially acute carbohydrate ingestion from either sugar beverages or fruits such as bananas. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121316DOI Listing
March 2019
8 Reads

Owen Fennema: Food Chemist Extraordinaire.

Authors:
D B Lund

Annu Rev Food Sci Technol 2019 Mar 11;10:21-41. Epub 2019 Jan 11.

University of Wisconsin-Madison, Cottage Grove, Wisconsin 53527, USA; email:

Periodically someone comes into a field and forces a change in direction, a paradigm shift. Owen Fennema was such a person in food science and technology. When he started his academic career, curricula in food science and technology had courses describing how to process plant produce and animal tissue into safer food with an extended shelf life. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121847DOI Listing

Bacteriophages in Food Applications: From Foe to Friend.

Annu Rev Food Sci Technol 2019 Mar 11;10:151-172. Epub 2019 Jan 11.

Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Ireland; email:

Bacteriophages (phages) have traditionally been considered troublesome in food fermentations, as they are an important cause of starter-culture failure and trigger significant financial losses. In addition, from an evolutionary perspective, phages have contributed to the pathogenicity of many bacteria through transduction of virulence genes. In contrast, phages have played an important positive role in molecular biology. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121747DOI Listing
March 2019
11 Reads

Effect of Food Structure and Processing on (Poly)phenol-Gut Microbiota Interactions and the Effects on Human Health.

Annu Rev Food Sci Technol 2019 Mar 11;10:221-238. Epub 2019 Jan 11.

Food and Health Laboratory, CEBAS-CSIC, Espinardo, Murcia 30100, Spain; email:

The two-way interaction of food (poly)phenols with the human gut microbiota has been studied throughout the past ten years. Research has shown that this interaction can be relevant to explain the health effects of these phytochemicals. The effect of the food matrix and food processing on this interaction has only been partially studied. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121615DOI Listing
March 2019
9 Reads

Food Matrix Design for Effective Lactic Acid Bacteria Delivery.

Annu Rev Food Sci Technol 2019 Mar 11;10:285-310. Epub 2019 Jan 11.

LIBio, Université de Lorraine, F-54000 Nancy, France; email:

The range of foods featuring lactic acid bacteria (LAB) with potential associated health benefits has expanded over the years from traditional dairy products to meat, cereals, vegetables and fruits, chocolate, etc. All these new carriers need to be compared for their efficacy to protect, carry, and deliver LAB, but because of their profusion and the diversity of methods this remains difficult. This review points out the advantages and disadvantages of the main food matrix types, and an additional distinction between dairy and nondairy foods is made. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121140DOI Listing

Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability.

Annu Rev Food Sci Technol 2019 Mar 11;10:597-617. Epub 2019 Jan 11.

Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA; email: ,

Substantial human and preclinical studies have shown that curcumin, a dietary compound from turmeric, has a variety of health-promoting effects including but not limited to antioxidant, antimicrobial, anti-inflammatory, and anticancer actions. However, curcumin has poor bioavailability, and high doses of curcumin are usually needed to exert its health-promoting effects in vivo, limiting its applications for disease prevention. Here, we discuss the health-promoting effects of curcumin, factors limiting its bioavailability, and strategies to improve its oral bioavailability. Read More

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http://dx.doi.org/10.1146/annurev-food-032818-121738DOI Listing
March 2019
13 Reads

Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits.

Annu Rev Food Sci Technol 2018 Mar;9:155-176

School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; email:

Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides produced by many species. They vary widely in their molecular, compositional, and structural characteristics, including mechanisms of synthesis. The physiochemical properties of these polymers mean that they can be exploited for the sensorial and textural enhancement of a variety of food and beverage products. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012537DOI Listing
March 2018
4 Reads

Uptake of Engineered Nanoparticles by Food Crops: Characterization, Mechanisms, and Implications.

Annu Rev Food Sci Technol 2018 Mar 12;9:129-153. Epub 2018 Jan 12.

Stockbridge School of Agriculture, University of Massachusetts, Amherst, Massachusetts 01003, USA; email:

With the rapidly increasing demand for and use of engineered nanoparticles (NPs) in agriculture and related sectors, concerns over the risks to agricultural systems and to crop safety have been the focus of a number of investigations. Significant evidence exists for NP accumulation in soils, including potential particle transformation in the rhizosphere and within terrestrial plants, resulting in subsequent uptake by plants that can yield physiological deficits and molecular alterations that directly undermine crop quality and food safety. In this review, we document in vitro and in vivo characterization of NPs in both growth media and biological matrices; discuss NP uptake patterns, biotransformation, and the underlying mechanisms of nanotoxicity; and summarize the environmental implications of the presence of NPs in agricultural ecosystems. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012657DOI Listing
March 2018
1 Read

Use of Natural Selection and Evolution to Develop New Starter Cultures for Fermented Foods.

Authors:
Eric Johansen

Annu Rev Food Sci Technol 2018 Mar;9:411-428

Chr. Hansen A/S, DK2970, Hørsholm, Denmark; email:

The fermented foods industry is constantly seeking new starter cultures to deal with changing consumer preferences and new fermentation processes. New cultures can either be composed of strains isolated from nature or improved derivatives of existing isolates. A variety of techniques involving natural selection and evolution are available to enhance the performance of existing strains, including the isolation of mutants with desired properties, adaptive laboratory evolution, genome shuffling, and genome editing. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012450DOI Listing

Stability and Stabilization of Enzyme Biosensors: The Key to Successful Application and Commercialization.

Annu Rev Food Sci Technol 2018 Mar;9:293-322

Department of Family & Consumer Sciences, California State University, Northridge, California 91330, USA.

Fifty-five years have passed and more than 100,000 articles have been published since the first report of an electrochemical enzyme biosensor. However, very few biosensors have reached practical application and commercialization. The bulk of the research effort has been on increasing sensitivity and selectivity. Read More

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http://dx.doi.org/10.1146/annurev-food-030216-025713DOI Listing
March 2018
6 Reads

Natural Diversity in Heat Resistance of Bacteria and Bacterial Spores: Impact on Food Safety and Quality.

Annu Rev Food Sci Technol 2018 Mar;9:383-410

Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands; email:

Heat treatments are widely used in food processing often with the aim of reducing or eliminating spoilage microorganisms and pathogens in food products. The efficacy of applying heat to control microorganisms is challenged by the natural diversity of microorganisms with respect to their heat robustness. This review gives an overview of the variations in heat resistances of various species and strains, describes modeling approaches to quantify heat robustness, and addresses the relevance and impact of the natural diversity of microorganisms when assessing heat inactivation. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012808DOI Listing

Milk Glycans and Their Interaction with the Infant-Gut Microbiota.

Annu Rev Food Sci Technol 2018 Mar;9:429-450

Foods for Health Institute and Department of Food Science and Technology, University of California, Davis, California 95616, USA; email:

Human milk is a unique and complex fluid that provides infant nutrition and delivers an array of bioactive molecules that serve various functions. Glycans, abundant in milk, can be found as free oligosaccharides or as glycoconjugates. Milk glycans are increasingly linked to beneficial outcomes in neonates through protection from pathogens and modulation of the immune system. Read More

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http://dx.doi.org/10.1146/annurev-food-030216-030207DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5999319PMC
March 2018
1 Read

Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food.

Annu Rev Food Sci Technol 2018 Mar;9:525-549

Nano-Bio Science Research Group, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kgs. Lyngby, Denmark.

The use of vitamins, polyphenolic antioxidants, omega-3 polyunsaturated fatty acids (PUFAs), and probiotics for the fortification of foods is increasing. However, these bioactive compounds have low stability and need to be protected to avoid deterioration in the food system itself or in the gastrointestinal tract. For that purpose, efficient encapsulation of the compounds may be required. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012348DOI Listing
March 2018
4 Reads

Advances in Understanding the Molecular Basis of the Mediterranean Diet Effect.

Annu Rev Food Sci Technol 2018 Mar 26;9:227-249. Epub 2018 Jan 26.

Nutrition and Genomics Laboratory, JM-USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts 02111, USA.

Increasingly, studies showing the protective effects of the Mediterranean diet (MedDiet) on different diseases (cardiovascular, diabetes, some cancers, and even total mortality and aging indicators) are being published. The scientific evidence level for each outcome is variable, and new studies are needed to better understand the molecular mechanisms whereby the MedDiet may exercise its effects. Here, we present recent advances in understanding the molecular basis of MedDiet effects, mainly focusing on cardiovascular diseases but also discussing other related diseases. Read More

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http://dx.doi.org/10.1146/annurev-food-032217-020802DOI Listing
March 2018
53 Reads

Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake.

Annu Rev Food Sci Technol 2018 Mar 18;9:271-291. Epub 2018 Jan 18.

Food Quality & Design Group, Wageningen University & Research, NL-6708 WG, Wageningen, Netherlands; email:

The main purpose of this review is to clarify whether the consumption of food rich in melanoidins and dietary advanced glycosylation end-products (dAGEs) is harmful or beneficial for human health. There are conflicting results on their harmful effects in the literature, partly due to a methodological issue in how dAGEs are determined in food. Melanoidins have positive functions particularly within the gastrointestinal tract, whereas the intake of dAGEs has controversial physiological consequences. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012441DOI Listing

Enzymes in Lipid Modification.

Annu Rev Food Sci Technol 2018 Mar 18;9:85-103. Epub 2018 Jan 18.

Department of Biotechnology & Enzyme Catalysis, Institute of Biochemistry, Greifswald University, 17487 Greifswald, Germany; email:

This article reviews the application of enzymes in lipid modification. Lipases are the most established biocatalysts used for the synthesis of structured triacylglycerols, fats, and margarine and for the release of flavoring fatty acids for food applications. In addition, the various enzymes, such as P450 monooxygenases, hydratases, lipoxygenases, and certain lyases, used for oxyfunctionalization and the phospholipases used for degumming are covered. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012336DOI Listing
March 2018
2 Reads

Recent Past, Present, and Future of the Food Microbiome.

Annu Rev Food Sci Technol 2018 Mar 18;9:589-608. Epub 2018 Jan 18.

Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; email:

Sequencing technologies have deeply changed our approach to the study of food microbial communities. This review describes recent exploitations of high-throughput sequencing applications to improve our knowledge of food microbial consortia. In the past 10 years, target amplicon sequencing has become routinely used in many food microbiology laboratories, providing a detailed picture of food-associated microbiota. Read More

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http://www.annualreviews.org/doi/10.1146/annurev-food-030117
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http://dx.doi.org/10.1146/annurev-food-030117-012312DOI Listing
March 2018
4 Reads

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions.

Annu Rev Food Sci Technol 2018 Mar 18;9:551-587. Epub 2018 Jan 18.

Food Process Engineering Group, Wageningen University, 6708 WG Wageningen, The Netherlands; email:

Emulsions, i.e., the dispersion of liquid droplets in a nonmiscible liquid phase, are overwhelmingly present in food products. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012405DOI Listing
March 2018
2 Reads

Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages.

Annu Rev Food Sci Technol 2018 Mar 18;9:323-343. Epub 2018 Jan 18.

Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium; email:

X-ray micro-computed tomography (micro-CT) provides the unique ability to capture intact internal microstructure data without significant preparation of the sample. The fundamentals of micro-CT technology are briefly described along with a short introduction to basic image processing, quantitative analysis, and derivative computational modeling. The applications and limitations of micro-CT in industries such as meat, dairy, postharvest, and bread/confectionary are discussed to serve as a guideline to the plausibility of utilizing the technique for detecting features of interest. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012639DOI Listing
March 2018
2 Reads

Synbiotics for Improved Human Health: Recent Developments, Challenges, and Opportunities.

Annu Rev Food Sci Technol 2018 Mar 18;9:451-479. Epub 2018 Jan 18.

Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68588, USA; email:

Research on combining pro- and prebiotics as synbiotics to enhance human and animal health has accelerated in the past 10 years, including many clinical trials that have assessed a diverse range of synbiotic formulations. In this review, we summarize these studies as well as the commercial applications of synbiotics that are available. In particular, we critically assess the claimed health benefits of synbiotic applications and the ecological and therapeutic factors to consider when designing synbiotics and discuss the implications of these concepts for future research in this field. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012757DOI Listing

Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits.

Annu Rev Food Sci Technol 2018 Mar;9:345-381

Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland A1B 3X9, Canada; email:

Omega-3 polyunsaturated fatty acids (PUFAs) include α-linolenic acid (ALA; 18:3 ω-3), stearidonic acid (SDA; 18:4 ω-3), eicosapentaenoic acid (EPA; 20:5 ω-3), docosapentaenoic acid (DPA; 22:5 ω-3), and docosahexaenoic acid (DHA; 22:6 ω-3). In the past few decades, many epidemiological studies have been conducted on the myriad health benefits of omega-3 PUFAs. In this review, we summarized the structural features, properties, dietary sources, metabolism, and bioavailability of omega-3 PUFAs and their effects on cardiovascular disease, diabetes, cancer, Alzheimer's disease, dementia, depression, visual and neurological development, and maternal and child health. Read More

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http://dx.doi.org/10.1146/annurev-food-111317-095850DOI Listing
March 2018
6 Reads

Shelf Life of Food Products: From Open Labeling to Real-Time Measurements.

Annu Rev Food Sci Technol 2018 Mar 12;9:251-269. Epub 2018 Jan 12.

Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA; email:

The labels currently used on food and beverage products only provide consumers with a rough guide to their expected shelf lives because they assume that a product only experiences a limited range of predefined handling and storage conditions. These static labels do not take into consideration conditions that might shorten a product's shelf life (such as temperature abuse), which can lead to problems associated with food safety and waste. Advances in shelf-life estimation have the potential to improve the safety, reliability, and sustainability of the food supply. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012433DOI Listing

Methods for the Control of Foodborne Pathogens in Low-Moisture Foods.

Annu Rev Food Sci Technol 2018 Mar 12;9:177-208. Epub 2018 Jan 12.

Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada; email:

Low-moisture foods (LMFs) have been defined as those food products with a water activity (a) less than 0.85 and are generally considered less susceptible to microbial spoilage and the growth of foodborne pathogens. However, in recent years, outbreaks linked to LMFs have increased, with Salmonella spp. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012304DOI Listing
March 2018
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Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration.

Annu Rev Food Sci Technol 2018 Mar 12;9:209-226. Epub 2018 Jan 12.

Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan; email:

Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil is very easily oxidized and can cause undesirable flavors. This review discusses this rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012320DOI Listing
March 2018
3 Reads

Conversion of Agricultural Streams and Food-Processing By-Products to Value-Added Compounds Using Filamentous Fungi.

Annu Rev Food Sci Technol 2018 Mar 12;9:503-523. Epub 2018 Jan 12.

Department of Food Science and Technology, University of California, Davis, California 95616, USA; email:

The design of new food products and increased agricultural activities have produced a diversity of waste streams or by-products that contain a high load of organic matter. The underutilization of these streams presents a serious threat to the environment and to the financial viability of the agricultural sector and the food industry. Oleaginous microorganisms, such as yeast and microalgae, have been used to convert the organic matter present in many agricultural waste streams into an oil-rich biomass. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012626DOI Listing

Tailoring Delivery System Functionality Using Microfluidics.

Annu Rev Food Sci Technol 2018 Mar 12;9:481-501. Epub 2018 Jan 12.

Department of Food Science, Cornell University, Ithaca, New York 14853, USA; email:

Various methods are currently used by the food industry to investigate and prepare emulsions, encapsulates, and other structures. However, these techniques do not allow accurate control over processing variables, which can negatively impact the resultant product properties. In this context, microfluidic technology has been proposed as a powerful tool for the development of innovative food structures, given its use of small amounts of fluids and high reproducibility, resulting in monodisperse droplets and particles. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012545DOI Listing
March 2018
4 Reads

Recent Advances in the Application of Cold Plasma Technology in Foods.

Annu Rev Food Sci Technol 2018 Mar 12;9:609-629. Epub 2018 Jan 12.

BioPlasma Research Group, Dublin Institute of Technology, Dublin, Ireland; email:

The past decade has seen a surge in the scientific literature investigating the potential food-related applications of plasma. A multidisciplinary scientific effort has started to demonstrate process efficacy for a range of plasma applications, including antimicrobial, pesticidal, food functionalization, and waste treatment. Insights into the interactions of plasma species with food and the mechanisms of action are also emerging. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012517DOI Listing
March 2018
2 Reads

Diet, Microbiota, and Metabolic Health: Trade-Off Between Saccharolytic and Proteolytic Fermentation.

Authors:
Katri Korpela

Annu Rev Food Sci Technol 2018 Mar 3;9:65-84. Epub 2018 Jan 3.

Department of Bacteriology and Immunology, Immunobiology Research Program, 00014 University of Helsinki, Finland; email:

The intestinal microbiota have emerged as a central regulator of host metabolism and immune function, mediating the effects of diet on host health. However, the large diversity and individuality of the gut microbiota have made it difficult to draw conclusions about microbiota responses to dietary interventions. In the light of recent research, certain general patterns are emerging, revealing how the ecology of the gut microbiota profoundly depends on the quality and quantity of dietary carbohydrates and proteins. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012830DOI Listing

Radio-Frequency Applications for Food Processing and Safety.

Annu Rev Food Sci Technol 2018 Mar 3;9:105-127. Epub 2018 Jan 3.

Koral Associates, Woodcote, South Oxfordshire RG8 0QE, United Kingdom.

Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its applications in the food industry. Although RF has shown some unique advantages over conventional methods in industrial drying and frozen food thawing, more research is needed to make it applicable for food safety applications because of its complex heating mechanism. This review provides comprehensive information regarding RF-heating history, mechanism, fundamentals, and applications that have already been fully developed or are still under research. Read More

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http://dx.doi.org/10.1146/annurev-food-041715-033038DOI Listing
March 2018
7 Reads

Updates on the Cronobacter Genus.

Annu Rev Food Sci Technol 2018 Mar 22;9:23-44. Epub 2017 Dec 22.

foodmicrobe.com, Adams Hill, Keyworth, Nottinghamshire, NG12 5GY, United Kingdom; email:

There has been considerable concern related to Cronobacter spp. in foods, especially due to their highlighted association with neonatal infections through the ingestion of reconstituted powdered infant formula (PIF). This concern resulted in improved microbiological criteria recommendations by the Codex Alimentarius Commission and revised WHO advice on the preparation of infant feeds. Read More

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http://dx.doi.org/10.1146/annurev-food-030117-012246DOI Listing
March 2018
6 Reads