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Authors:Lu Zhang; Remko M. Boom Yizhou Ma Abstract: Industrial food processing is rapidly transforming into automation and digitalization. Automated food processing systems adapt to variations in raw materials and product quality requirements. Implementing automated processing systems can potentially improve the sustainability of our food systems by improving productivity while reducing environmental impacts. Nevertheless, the adoption of automated food processing systems is still relatively low. In this review, we discuss the concept of automated food processing and summarize the recent advances in applications of machine learning technologies to enable automated food processing. Machine learning can find its applications in formulation development, process control, and product quality assessment. We share our vision on the potential of automated food processing systems to adapt to complex raw materials, mass customization, personalized nutrition, and human–machine interaction. Finally, we pinpoint relevant research questions and stress that future research on automated food processing requires multidisciplinary approaches. PubDate: 2025-04-28T00:00:00Z
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Authors:Da-Yeon Lee; Nicole Noren Hooten, Jennifer F. O'Connell, Boo-Yong Lee Yoo Kim Abstract: Aging is an inevitable process that is characterized by physiological deterioration and increased vulnerability to stressors. Therefore, the interest in hallmarks, mechanisms, and ways to delay or prevent aging has grown for decades. Natural plant products and their bioactive compounds have been studied as a promising strategy to overcome aging. Ginseng, a traditional herbal medicine, and its bioactive compound, the ginsenosides, have increasingly gained attention because of various pharmacological functions. This review introduces the species, useful parts, characteristics, and active components of ginseng. It primarily focuses on the bioconversion of ginsenosides through the unique steaming and drying process. More importantly, this review enumerates the antiaging mechanisms of ginseng, ginsenosides, and other bioactive compounds, highlighting their potential to extend the health span and mitigate age-related diseases based on twelve representative hallmarks of aging. PubDate: 2025-02-19T00:00:00Z
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Authors:Mary Ann Lila; Camille Ryan Connie Diekman Abstract: Professionals and practitioners in food science and technology navigate a minefield of challenges stemming from the convergence of science, scientific inquiry and research, and online mass and social media. Misinterpretations and politicized debates occur frequently in online media, where food- and diet-related topics have an avid following, and conflicting information or incomplete coverage may occasionally undermine public trust in the integrity of food science research from both academia and industry. Leveraging a broad landscape analysis of scientific and popular lay journal reports, we catalog a series of food science and technology topics that have been popularized in online forums, sometimes at the expense of scientific accuracy. Finally, we detail some guidelines and tools that may assist food science and technology academics, industry professionals, science publishers, and online journalists in rigorously safeguarding the integrity and credibility of research reports that reach the lay consumer through social and online media channels. PubDate: 2025-02-19T00:00:00Z
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Authors:Yogini S. Jaiswal; Leonard L. Williams Abstract: Infant food allergies have become a continually rising global health issue. There is a lack of global standardized recommendations on measures for prevention and treatment of infant food allergies because of the variations in ethnic, social, educational, and healthcare practices that affect the outcomes of research studies. Food allergies can cause mild to severe reactions and can affect social and emotional aspects of life up to the adolescent stage and are sometimes never outgrown. Maternal factors such as in utero supply of antibodies, dietary diversity, genetics, food allergen consumption during pregnancy, gut microbiota, and breastfeeding characteristics are the cornerstones of the development of an infant's immune system. In this review, we discuss how prenatal and postnatal factors affect the gut microbiota and development of an infant's immune system, and the current therapies available. The importance of food processing and education of stakeholders in the care of infants with food allergies is also discussed. PubDate: 2025-02-19T00:00:00Z
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Authors:Gary Williamson Abstract: (Poly)phenols, including flavonoids, phenolic acids, and tannins, are a diverse class of compounds found in plant-based foods and beverages. Their bioavailability has been extensively described and detailed metabolic pathways elucidated. Although some parent (poly)phenols are absorbed intact in the small intestine, most pass to the colon where they are extensively catabolized and their microbial products absorbed into the circulation. The sum of the metabolites absorbed can reach almost 100% in some cases and in some individuals. In recent years, there have been three major areas of advancement: (a) comprehensive and systematic reviews have brought together bioavailability data, including detailed metabolic pathways in humans, and quantitative estimates of absorption and excretion; (b) the action and importance of the gut microbiota in (poly)phenol metabolism have been better defined and our understanding of the important role of the microbiota in intra- and interindividual variation has greatly expanded; and (c) strategies to improve (poly)phenol bioavailability such as encapsulation employing various nanoformulations or cyclodextrins have been developed. PubDate: 2025-02-03T00:00:00Z
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Authors:Jochen Weiss; Sebastian Mannweiler Hanna Salminen Abstract: Lipids are key compounds in foods and provide energy and nutrients to the body. They are carriers of aroma and flavor compounds and contribute to structure and texture. Nutritional research has shown that positive effects on human health are derived from the intake of specific lipids. Similarly, food science research has shown that food matrix design benefits from having tailored lipid fractions with specific functions such as melting profiles, crystal structures, and oil-binding capacities. Minor constituents such as polar lipids or waxes also have valuable functional properties such as the ability to stabilize interfaces, facilitate spreadability, provide barriers, or act as organogelators. Coupled with the emergence of new feedstocks such as new plants, microbes, or insects, this has fueled a renewed interest in designing efficient, effective, and environmentally friendly processes to extract and fractionate lipids from feedstocks. Such precision-processing approaches are intended to yield not just bulk oils and fats but also specialty lipids with tailored properties. In this review article, we discuss the extraction and fractionation approaches used to obtain lipid fractions from plants, animals, or microbial fermentation, discuss their properties and functionalities, and highlight process design approaches, with a focus on sustainable extraction technologies. Recent advances in the three main steps in obtaining food lipids are highlighted: (a) crude oil manufacture; (b) refinement; and (c) fractionization. Finally, three case studies of specialty ingredients derived from such precision-processing approaches are presented. PubDate: 2025-02-03T00:00:00Z
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Authors:Xiyue Liu; Yanpeng Cheng, Tiexin Sun, Yi Lu, Siqi Huan, Shouxin Liu, Wei Li, Zhiguo Li, Yang Liu, Orlando J. Rojas, David Julian McClements Long Bai Abstract: 3D printing has emerged as a suitable technology for creating foodstuff with functional, sensorial, and nutritional attributes. There is growing interest in creating plant-based foods as alternatives to address current demands, especially to tailor consumer preferences. Consequently, plant-derived edible inks for additive manufacturing have emerged as suitable options, including emulsion gels (or emulgels). These gels can be formulated entirely from plant-derived lipids, proteins, polysaccharides, and/or other ingredients to form complex fluids that belong to the category of soft matter. This review summarizes the most recent advances in the areas of formation, structuring, properties, and applications of plant-based emulsion gels for 3D-printed food. These semisolid materials can be extruded to the set or solidified into structures with predesigned shapes, fidelity, and sensory attributes across the senses (taste, smell, sight, and touch) along with nutrition values. Emulsion gels can be formed by either solely gelling the continuous phase or combining this process with the formation of a particle network through aggregation and close packing. The current challenges facing the development of edible inks using plant-based materials are critically discussed to stimulate further advances in the rapidly growing field of personalized 3D-printed foods. PubDate: 2025-02-03T00:00:00Z
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Authors:Giuseppe Valacchi; Alessandra Pecorelli Abstract: Scavenger receptor class B member 1 (SR-B1) is a multiligand receptor with a broad range of functions spanning from the uptake of cholesteryl esters from high-density lipoproteins (HDLs) and transport of micronutrients such as fat-soluble vitamins and carotenoids across cell membranes to roles in tumor progression, pathogen recognition, and inflammatory responses. As a target of exposome factors such as environmental stressors and unhealthy lifestyle choices, as well as aging, dysregulated expression and activity of SR-B1 can negatively impact human health. Intriguingly, not only is SR-B1 a major determinant of nutrient homeostasis and, hence, metabolic health status, but these same nutrients and some phytochemicals have also demonstrated their ability to modulate SR-B1. Therefore, an integrated approach that, taking into account human health, nutrition, and food technology sciences, aims to produce foods with health-promoting effects should take advantage of the multifaceted properties of SR-B1. Improved functional foods and novel nanoparticle-based delivery systems, rich in nutrients and phytochemicals, with precise targeting to SR-B1 in specific tissues or structures could represent a strategic advance to improve human health and promote well-being. PubDate: 2025-02-03T00:00:00Z
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Authors:N.H.M. Rubel Mozumder; Jang-Eun Lee Young-Shick Hong Abstract: Tea (Camellia sinensis) is one of the most popular nonalcoholic beverages in the world, second only to water. Six main types of teas are produced globally: green, white, black, oolong, yellow, and Pu-erh. Each type has a distinctive taste, quality, and cultural significance. The health-promoting effects of tea are attributed to the complex metabolite compositions present in tea leaves. These metabolite compositions vary in response to different factors. In addition to manufacturing processes in processed tea, the primary factors influencing variations of fresh tea leaf metabolites include genetics, cultivation management, and environmental conditions. Metabolomics approaches, coupled with high-throughput statistical analysis, offer promising tools for the comprehensive identification and characterization of tea leaf metabolites according to growing conditions, cultivation practices, manufacturing processes, seasonality, climate, cultivars, and geography. This review highlights the distinctive variations in fresh tea leaf metabolites, which change in response to various factors, using a metabolomics approach, which are also extended to various processed teas. PubDate: 2025-01-28T00:00:00Z
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Authors:Yaqiong Zhang; Yinghua Luo, Boyan Gao Liangli Yu Abstract: Psyllium is an excellent natural source of soluble and insoluble dietary fiber. It has been used as a nutraceutical and functional ingredient in foods. Many efforts have been made to understand and improve its physicochemical, biological, and functional properties to promote its food applications. This manuscript reviews and discusses the current knowledge of psyllium, focusing on its health benefits, utilizations as a functional additive in foods and hydrogel delivery carrier, approaches to modify its molecular and chemical structures, nonfood utilizations, and potential side effects and toxicity. Perspectives on future research and development of psyllium are also provided. This review may serve as a scientific foundation for improved food application of psyllium to enhance human health and food quality. PubDate: 2025-01-23T00:00:00Z
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Authors:Yang Wang; Boyan Gao, Yuanyuan Li, Changzhi Shi, Hui Li, Zecang You, Mingliang Fang, Chenxu Wang, Xiaojun Deng Bing Shao Abstract: The emergence of several chemical substances continues to enrich and facilitate the development of food science, but their irrational use also poses a threat to food safety and human health. Nontargeted screening (NTS) has become an important tool for rapid traceability and efficient identification of chemical hazards in food matrices. NTS in food analysis is highly integrated with sample pretreatment, instrumental analysis platforms, data acquisition and analysis, and toxicology. This article is a systemic review of current sample preparation, analytical platforms, and toxicity-guided NTS techniques and provides the latest advancements in workflows and innovative applications of the NTS process based on mass spectrometric techniques. High-throughput toxicity screening platforms play an important role in NTS of unknown chemical hazards of complex food matrices. Advanced machine learning and artificial intelligence are increasingly accessible fields that may effectively process large-scale screening data and advance food NTS research. PubDate: 2025-01-16T00:00:00Z
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Authors:Lei Wei; Wannes Van Beeck, Melanie Hanlon, Erin DiCaprio Maria L. Marco Abstract: Lacto-fermented fruits and vegetables (FVs) such as kimchi, sauerkraut, and fermented olives and nonalcoholic juices have a long history as dietary staples. Herein, the production steps and microbial ecology of lacto-fermented FVs are discussed alongside findings from human and laboratory studies investigating the health benefits of these foods. Lacto-fermented FVs are enriched in bioactive compounds, including lactic and acetic acids, phenolic compounds, amino acid derivatives such as indole-3-lactic acid, phenyl-lactic acid, γ-aminobutyric acid, and bacteriocins, and beneficial live microbes. At least 11 human studies have been performed on kimchi, whereas others have been investigated in only one or two trials. Besides exploring the health benefits, it is imperative to ensure that these foods made either commercially or at home have minimal risk for foodborne illness and exposure to undesired compounds like biogenic amines. Development of starter-culture strains and production protocols can lead to lacto-fermented FVs designed for specific health benefits. PubDate: 2025-01-13T00:00:00Z
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Authors:Arnav Sharma; Sherry Bansal, Matthew D. Moore, Yaguang Luo, Keith R. Schneider Boce Zhang Abstract: Foodborne illnesses are a significant global public health challenge, with an estimated 600 million cases annually. Conventional food microbiology methods tend to be laborious and time consuming, pose difficulties in real-time utilization, and can display subpar accuracy or typing capabilities. With the recent advancements in third-generation sequencing and microbial omics, nanopore sequencing technology and its long-read sequencing capabilities have emerged as a promising platform. In recent years, nanopore sequencing technology has been benchmarked for its amplicon sequencing, whole-genome and transcriptome analysis, meta-analysis, and other advanced omics approaches. This review comprehensively covers nanopore sequencing technology's current advances in food safety applications, including outbreak investigation, pathogen surveillance, and antimicrobial resistance profiling. Despite significant progress, ongoing research and development are crucial to overcoming challenges in sequencing chemistry, accuracy, bioinformatics, and real-time adaptive sampling to fully realize nanopore sequencing technology's potential in food safety and food microbiology. PubDate: 2025-01-13T00:00:00Z
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Authors:Zhen Wang; Xiaoyue Chang, Chongyu Zhang, Haihui Lan, Mingquan Huang, Bin Zhou Baoguo Sun Abstract: Olfaction is crucial to our dietary choices and significantly influences our emotional and cognitive landscapes. Understanding the underlying neural mechanisms is pivotal, especially through the use of electroencephalography (EEG). This technology has strong temporal resolution, allowing it to capture the dynamics of neural responses to odors, bypassing the need for subjective interpretations. The application of EEG in food flavor research is still relatively new, but it has great potential. This review begins with an examination of general scent stimulation, charts the advances in using EEG to understand odor perception, and explores its future in food flavor science. By analyzing EEG's ability to detect distinct patterns and strengths in brain activity, we can elucidate the perceptual, affective, and cognitive frameworks associated with food odors. Event-related potentials and oscillatory activities, markers of central olfactory processing, provide insights into the neural architecture of olfaction. These markers are instrumental in assessing the influence of food odors on health, emotions, and decision-making processes. We argue that EEG's application in olfaction research holds considerable promise for the food industry to innovate products that are not only healthier but also more appealing, thereby promoting human well-being. PubDate: 2025-01-02T00:00:00Z
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Authors:Jing Jin; Heidy M.W. den Besten, Ivonne M.C.M. Rietjens Frances Widjaja-van den Ende Abstract: The growing human population, climate change, and environmental pollution pose urgent threats to global food security. New plant-based foods and precision fermentation that enable the production of new food ingredients can contribute to a revolutionary change in the food industry and can contribute to food security, yet they do not come without hazards. In this review, we describe the hazards of new plant-based foods, including precision fermentation–produced food ingredients. For these foods derived from plant-based raw materials, chemical and microbiological hazards are presented, including natural hazards, environmental hazards, and hazards derived from (inadequate) food processing. In addition, prospects for safety improvement of new plant-based foods and precision fermentation–produced food ingredients are also discussed. Chemical and microbiological hazards of new plant-based foods and precision fermentation–produced food ingredients are to be included in the hazard analysis and critical control point plans. New plant-based foods present hazards carried over from the plant-based raw materials and new hazards from the production process and storage, whereas the risks appear lower for precision fermentation–produced food ingredients than for regular fermented foods because of the use of a more controlled environment and purification of the targeted ingredients. PubDate: 2025-01-02T00:00:00Z
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Authors:M.C. Onwezen; G. Nassar J.A. Bouma Abstract: Consumer resistance significantly impedes the transition from animal-derived proteins to alternative protein sources through a dual mechanism: consumer reluctance to change entrenched meat-eating habits and hesitation among policymakers, marketers, and practitioners due to anticipated resistance. The concept of resistance is intricate and viewed diversely across research disciplines. We conducted an extensive systematic literature review supplemented by an artificial intelligence–based approach. We evaluated 3,387 studies to identify 51 key papers. The results reveal that resistance is under-researched. Resistance to plant-based diets is associated with practical barriers, whereas resistance to reducing meat consumption is tied more to moral and social aspects. Resistance predominantly manifests among unmotivated meat lovers with strong meat-eating habits. On a positive note, resistance reflects consumer concerns, tends to diminish over time, is overrated, and is specifically linked to specific consumer groups. Thus, addressing resistance is vital, as it facilitates the transition to a more sustainable and healthy food supply that relies less on animal proteins. PubDate: 2024-12-20T00:00:00Z
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Authors:Roberta R. Holt; Harold H. Schmitz, Reham Mhawish, Slavko Komarnytsky, Thien Nguyen, Patrick M. Caveney John P. Munafo Abstract: The comfort food (CF) concept emerged during the latter half of the twentieth century. Although not well defined, CF can be described as familiar foods that elicit feelings of well-being and play a role in social interactions and psychological health. These foods are often calorically dense and nutrient-poor, and overconsumption of some CF may contribute to negative metabolic health outcomes. This is particularly relevant when considering the global increase in obesity, leading to the development of therapeutics for improved weight control and metabolic health. In this review, we aim to (a) provide a historical perspective of the CF concept, (b) detail some genetic, developmental, and cultural factors that determine food preference, (c) discuss the influence of diet on the gut–brain connection, hormones, nutrient absorption, and microbiome diversity, and (d) provide a perspective detailing possible future directions in which food technology may enable a new generation of CF with enhanced palatability and nutrient profiles while contributing to well-being and environmental sustainability. PubDate: 2024-12-11T00:00:00Z
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Authors:Niaz Mahmud; Kayode J. Taiwo Joseph G. Usack Abstract: Harnessing CO2 and CO2-derived C1–C2 compounds for microbial food production can mitigate greenhouse gas emissions and boost sustainability within the food sector. These innovative technologies support carbon neutrality by generating nutrient-rich edible microbial biomass and biocompounds using autotrophic and heterotrophic microbes. However, qualifying microbial food viability and future impacts in the food sector remains challenging due to their diversity, technical complexity, socioeconomic forces, and incipient markets. This review provides an overview of microbial food systems and then delves into the technical interplay among feedstocks, microbes, carbon fixation platforms, bioreactor operations, and downstream processes. The review further explores developing markets for microbial food products, the industrial landscape, economic drivers, and emerging trends in next-generation food products. The analysis suggests a transformative shift in the food industry is underway, yet significant challenges persist, such as securing cost-effective feedstocks, improving downstream processing efficiency, and gaining consumer acceptance. These challenges require innovative solutions and collaborative efforts to ensure the future commercial success of microbial foods—doing so will create myriad opportunities to transform and decarbonize our food system. PubDate: 2024-12-03T00:00:00Z
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Authors:T.J.A. Finnigan; H.E. Theobald B. Bajka Abstract: Perhaps the most important challenge currently facing agrifood is how to ensure a more sustainable food system by changing the way we eat. Fermentation of fungi to produce mycoprotein can address this imperative by utilizing an age-old technology and a largely untapped natural resource. In this review, we look at the origins of mycoprotein, fermentation at scale, and downstream applications of mycoprotein as food. We review the advances in our understanding of the underpinning science from fermentation through to food development and the evidence base of research that provides insights into the impacts of diets rich in mycoprotein on both the health of our bodies and the environment. We show that mycoprotein has a valuable and future-facing role as a healthy new protein with a low environmental impact. PubDate: 2024-12-03T00:00:00Z
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Authors:Yue Liu; Xuchuan Ma, Monica Cazzaniga, Cormac G.M. Gahan, Heidy M.W. den Besten Tjakko Abee Abstract: In this article, we highlight novel components of foodborne pathogens that influence their response, physiology, adaptation, and survival in the face of diverse stresses, and consequently have implications for their transmission in the food chain and their pathogenesis. Recent insights into the role of bacteriophages/prophages, bacterial extracellular vesicles, and bacterial microcompartments, which make up the emerging field we coined as “nano in micro,” are presented, together with the role of understudied food-relevant substrates in pathogen fitness and virulence. These new insights also lead to reflections on generally adopted laboratory conditions in the long-standing research field of adaptive stress response in foodborne pathogens. In addition, selected examples of the impact of diet and microbiota on intestinal colonization and host invasion are discussed. A final section on risk assessment presents an overview of tools for (kinetic) data modeling and perspectives for the implementation of information derived from whole-genome sequencing, combined with advancements in dose-response models and exposure assessments. PubDate: 2024-12-02T00:00:00Z
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Authors:Job Ubbink; Allen S. Levine Abstract: The impact of food technology and product development on the nutritional quality of foods is discussed in the context of food classification schemes, clinical research, and sociocultural studies. Food processing operations are analyzed in terms of their beneficial and detrimental consequences for the nutritional value of foods and ingredients. Several classification schemes are discussed, including dietary guidelines, nutrition information panels, and nutritional scores. The health impact of processed and ultraprocessed foods is discussed in connection with the processing–formulation scheme previously developed by the authors. The importance of product development as a driver for the food industry is highlighted, and formulation-based approaches to improve the healthfulness of industrially produced foods are discussed. Finally, the public perception of processed foods and its impact on the industry are discussed, and the need for a broad engagement among stakeholders to ensure the sustainability of our food system and healthy diets for individuals is emphasized. PubDate: 2024-11-13T00:00:00Z
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Authors:José Miguel Aguilera Abstract: Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories and harbor diverse bioactive phytochemicals, antioxidants, dietary fibers, and vitamins. This review delves into the main characteristics of fresh berries and berry products as foods and the technologies associated with their production. The main effects of processing operations and related variables on bioactive components and antioxidants are described. This review critically discusses why some health claims based on in vitro antioxidant data and clinical studies and intervention trials are difficult to assess. The review suggests that the beneficial health effects of berries are derived from a multifactorial combination of complex mixtures of abundant phenolic components, antioxidants, and their metabolites acting synergistically or additively with other nutrients like fibers and vitamins and possibly by modulating the gut microbiota. PubDate: 2024-06-28T00:00:00Z
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Authors:Katherine Uhl; Alyson E. Mitchell Abstract: Elderberry, the fruit of Sambucus nigra, has become a popular inclusion in foods, beverages, supplements, and more in recent years. Although the European subspecies, S. nigra ssp. nigra, has been widely studied for its composition, particularly for phenolic and volatile profiles, other subspecies, such as the American elderberry S. nigra ssp. canadensis and the blue elderberry S. nigra ssp. cerulea, have also become contenders in the elderberry supply chain. For the first time, the composition (including micronutrients, macronutrients, organic acids, titratable acid, soluble solids, phenolic compounds, and cyanogenic glycosides) of these three subspecies of elderberry is compared, highlighting the unique qualities of each subspecies and identifying gaps in the available data on the three subspecies. PubDate: 2024-06-28T00:00:00Z
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Authors:Elisabetta Esposito; Alessandra Pecorelli, Francesca Ferrara, Mary Ann Lila Giuseppe Valacchi Abstract: Because the feeding of our body through the oral route can be associated with many drawbacks due to the degradation of natural molecules during transit in the gastrointestinal tract, a transdermal delivery strategy, usually employed in the pharmaceutical field, can present an effective alternative for delivery of bioactives and nutrients from foods. In this review, the chance to feed the body with nutritive and bioactive molecules from food through transdermal administration is discussed. Various nanotechnological devices employed for topical and transdermal delivery of bioactive compounds are described. In addition, mechanisms underlying their potential use in the delivery of nutritive molecules, as well as their capability to efficaciously reach the dermis and promote systemic distribution, are detailed. PubDate: 2024-06-28T00:00:00Z
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Authors:David Julian McClements; Lutz Grossmann Abstract: Owing to environmental, ethical, health, and safety concerns, there has been considerable interest in replacing traditional animal-sourced foods like meat, seafood, egg, and dairy products with next-generation plant-based analogs that accurately mimic their properties. Numerous plant-based foods have already been successfully introduced to the market, but there are still several challenges that must be overcome before they are adopted by more consumers. In this article, we review the current status of the science behind the development of next-generation plant-based foods and highlight areas where further research is needed to improve their quality, increase their variety, and reduce their cost, including improving ingredient performance, developing innovative processing methods, establishing structure–function relationships, and improving nutritional profiles. PubDate: 2024-06-28T00:00:00Z
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