Comprehensive Reviews in Food Science and Food Safety
1541-4337
1541-4337
Mỹ
Cơ quản chủ quản: Wiley-Blackwell , WILEY
Lĩnh vực:
Food Science
Phân tích ảnh hưởng
Thông tin về tạp chí
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is one of the peer-reviewed on-line journals of the Institute of Food Technologists (IFT). It has been published since 2002 (www.ift.org). Review papers provide in-depth coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history. A typical review embodies careful assessment of all pertinent studies (weaknesses, strengths, discrepancies in findings) so that insightful, integrative interpretations, summaries, and conclusions are presented. For either an unsolicited or an invited manuscript authors should submit to the Scientific Editor a suitable title, a brief outline, and a short statement describing the importance of the topic and how the presentation will advance food science and food technology
Các bài báo tiêu biểu
Kinetic Modeling of Food Quality: A Critical Review ABSTRACT: This article discusses the possibilities to study relevant quality aspects of food, such as color, nutrient content, and safety, in a quantitative way via mathematical models. These quality parameters are governed by chemical, biochemical, microbial, and physical changes. It is argued that the modeling of such quality aspects is in fact kinetic modeling. Therefore, attention is paid to chemical kinetics, and its possibilities and limitations are discussed when applied to changes occurring in foods. The discussion is illustrated with examples from the literature. A major difficulty is that principles from chemical kinetics are strictly speaking only valid for simple elementary reactions, and foods are all but simple. Interactions in the food matrix and variability are 2 complicating factors. It is discussed how this difficulty can be tackled, and research priorities are suggested to come to better models in food science, and thereby to a better control of food quality.
Tập 7 Số 1 - Trang 144-158 - 2008
Oat Beta‐Glucan: Its Role in Health Promotion and Prevention of Diseases Abstract: This article presents an overview of the recent advances into the health promoting potentials of oat β‐glucan. Oat β‐glucan (OβG) consists mainly of the linear polysaccharide (1→3), (1→4)‐β‐D‐glucan and is often called β‐glucan. This soluble oat fiber is able to attenuate blood postprandial glycemic and insulinemic responses, to lower blood total cholesterol and low‐density lipoprotein (LDL) cholesterol, and to improve high‐density lipoprotein (HDL) cholesterol and blood lipid profiles as well as to maintain body weight. Thus, OβG intake is beneficial in the prevention, treatment, and control of diabetes and cardiovascular diseases. In addition, OβG can stimulate immune functions by activating monocytes/macrophages and increasing the amounts of immunoglobulin, NK cells, killer T‐cells, and so on, which will improve resistance to cancer and infectious and parasitic diseases, as well as increase biological therapies and their prevention. All these health benefits of OβG may be explained by its physicochemical properties (such as viscosity, molecular weight) which can be affected by extraction methods and its behavior in gastrointestinal tract. Articles documenting these health benefits and effects are reviewed.
Tập 11 Số 4 - Trang 355-365 - 2012
Mechanisms of Antioxidants in the Oxidation of Foods ABSTRACT: Antioxidants delay or inhibit lipid oxidation at low concentration. Tocopherols, ascorbic acid, carotenoids, flavonoids, amino acids, phospholipids, and sterols are natural antioxidants in foods. Antioxidants inhibit the oxidation of foods by scavenging free radicals, chelating prooxidative metals, quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase. Antioxidants show interactions, such as synergism (tocopherols and ascorbic acids), antagonism (α‐tocopherol and caffeic acid), and simple addition. Synergism occurs when one antioxidant is regenerated by others, when one antioxidant protects another antioxidant by its sacrificial oxidation, and when 2 or more antioxidants show different antioxidant mechanisms.
Tập 8 Số 4 - Trang 345-358 - 2009
Mechanisms and Factors for Edible Oil Oxidation ABSTRACT: Edible oil is oxidized during processing and storage via autoxidation and photosensitized oxidation, in which triplet oxygen (3 O2 ) and singlet oxygen (1 O2 ) react with the oil, respectively. Autoxidation of oils requires radical forms of acylglycerols, whereas photosensitized oxidation does not require lipid radicals since 1 O2 reacts directly with double bonds. Lipid hydroperoxides formed by 3 O2 are conjugated dienes, whereas 1 O2 produces both conjugated and nonconjugated dienes. The hydroperoxides are decomposed to produce off‐flavor compounds and the oil quality decreases. Autoxidation of oil is accelerated by the presence of free fatty acids, mono‐ and diacylglycerols, metals such as iron, and thermally oxidized compounds. Chlorophylls and phenolic compounds decrease the autoxidation of oil in the dark, and carotenoids, tocopherols, and phospholipids demonstrate both antioxidant and prooxidant activity depending on the oil system. In photosensitized oxidation chlorophyll acts as a photosensitizer for the formation of 1 O2 ; however, carotenoids and tocopherols decrease the oxidation through 1 O2 quenching. Temperature, light, oxygen concentration, oil processing, and fatty acid composition also affect the oxidative stability of edible oil.
Tập 5 Số 4 - Trang 169-186 - 2006
Phthalate Esters in Foods: Sources, Occurrence, and Analytical Methods ABSTRACT: Phthalates are a group of diesters of ortho‐phthalic acid (dialkyl or alkyl aryl esters of 1,2‐benzenedicarboxylic acid). Higher‐molecular‐weight phthalates, such as di‐2‐ethylhexyl phthalate (DEHP), are primarily used as plasticizers to soften polyvinyl chloride (PVC) products, while the lower‐molecular‐weight phthalates, such as diethyl phthalate (DEP), di‐n‐butyl phthalate (DBP), and butyl benzyl phthalate (BBzP), are widely used as solvents to hold color and scent in various consumer and personal care products. Phthalates have become ubiquitous environmental contaminants due to volatilization and leaching from their widespread applications, and thus contamination of the environment has become another important source for phthalates in foods in addition to migration from packaging materials. Human exposure to phthalates has been an increased concern due to the findings from toxicology studies in animals. DEHP, one of the important and widely used phthalates, is a rodent liver carcinogen. DEHP, DBP, BBzP, and several phthalate metabolites, such as monobutyl phthalate, monobenzyl phthalate, and mono‐(2‐ethylhexyl) phthalate, are teratogenic in animals. Since foods are the major source of exposure to phthalates, information on levels of phthalates in foods is important for human exposure assessment. The objective of this review is to identify the knowledge gaps for future investigations by reviewing levels of a wide range of phthalates in a variety of foods, such as bottled water, soft drinks, infant formula, human milk, total diet foods, and others, migration of phthalates from various food‐packaging materials, and traditional and new methodologies for the determination of phthalates in foods.
Tập 9 Số 1 - Trang 21-43 - 2010
Depuration and Relaying: A Review on Potential Removal of Norovirus from Oysters Abstract Pollution of coastal waters can result in contamination of bivalve shellfish with human enteric viruses, including norovirus (NoV), and oysters are commonly implicated in outbreaks. Depuration is a postharvest treatment involving placement of shellfish in tanks of clean seawater to reduce contaminant levels; this review focuses on the efficacy of depuration in reducing NoV in oysters. There have been many NoV outbreaks from depurated oysters containing around 103 genome copies/g oyster tissue, far exceeding the median infectious dose (ID50). Half of the published NoV reduction experiments showed no decrease in NoV during depuration, and in the remaining studies it took between 9 and 45.5 d for a 1‐log reduction—significantly longer than commercial depuration time frames. Surrogate viruses are more rapidly depurated than NoV; the mean number of days to reduce NoV by 1 log is 19, and 7.5 d for surrogates. Thus, surrogates do not appear to be suitable for assessing virological safety of depurated oysters; data on reduction of NoV infectivity during depuration would assist evaluations on surrogate viruses and the impact of methods used. The longer persistence of NoV highlights its special relationship with oysters, which involves the binding of NoV to histo‐blood group‐like ligands in various tissues. Given the persistence of NoV and on‐going outbreaks, depuration as currently performed appears ineffective in guaranteeing virologically safe oysters. Conversely, relaying oysters for 4 wk is more successful, with low NoV concentrations and no illnesses associated with products. The ineffectiveness of depuration emphasizes the need for coastal water quality to be improved to ensure oysters are safe to eat.
Tập 16 Số 4 - Trang 692-706 - 2017
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs Abstract: The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high‐protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health‐promoting role. Legumes and oilseeds provide well‐balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high‐protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat‐like texture, and low cost. Mycoprotein is fungal in origin and is used as a high‐protein, low‐fat, health‐promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.
Tập 9 Số 5 - Trang 513-529 - 2010
Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet Abstract Legumes have the potential to support global protein production by partially replacing meat and dairy products in the human diet. This will not only help meeting the increasing worldwide demand for proteins, but could contribute towards mitigating the threat imposed to the environment by current agricultural practices in higher‐economy countries (dependence on fossil fuel energy and harmful emissions). Among the legumes, fava bean (Vicia faba L .) is a valuable crop. It is a rich source of proteins, fiber, and other non‐nutrient compounds considered beneficial for health. Although a popular source of proteins in many parts of the world, especially in the Middle East, Mediterranean area, and South America, it has yet to be fully exploited in markets where meat is the predominant source of proteins in the diet. Here, fava bean cultivation could not only make a valuable contribution towards protein self‐sufficiency, but could potentially play a role in alleviating the rise in chronic diseases. In addition, fava bean enables symbiotic fixation of atmospheric nitrogen and can provide a more environmentally friendly substitution for industrial N‐fertilizers with associated improvements in resource efficiency and production costs. From both a food security and environmental sustainability perspective, encouraging both production and consumption of fava bean is a timely and important target. This review focuses on the potential of fava bean as a functional food ingredient to partially replace meat in the human diet.
Tập 14 Số 5 - Trang 511-522 - 2015
Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update Abstract: Tyrosinase (EC 1.14.18.1), a copper‐containing enzyme, can cause enzymatic browning in raw fruits, vegetables, and beverages. Browning is an undesirable reaction that is responsible for less attractive appearance and loss in nutritional quality. These phenomena have encouraged researchers to seek new potent tyrosinase inhibitors for use in the food industry. This article reviews recent studies on tyrosinase inhibitors of natural and synthetic origins. The information offered here should help food industry in developing and using potential tyrosinase inhibitors desirable efficacy and safety, and for improving food quality.
Tập 11 Số 4 - Trang 378-398 - 2012
Advances in exogenous docosahexaenoic acid‐containing phospholipids: Sources, positional isomerism, biological activities, and advantages Abstract In recent years, docosahexaenoic acid‐containing phospholipids (DHA‐PLs) have attracted much attention because of theirs unique health benefits. Compared with other forms of docosahexaenoic acid (DHA), DHA‐PLs possess superior biological effects (e.g., anticancer, lipid metabolism regulation, visual development, and brain and nervous system biochemical reactions), more intricate metabolism mechanisms, and a stronger attraction to consumer. The production of DHA‐PLs is hampered by several challenges associated with the limited content of DHA‐PLs in natural sources, incomplete utilization of by‐products, few microorganisms for DHA‐PLs production, high cost, and complex process of artificial preparation of DHA‐PLs. In this article, the sources, biological activities, and commercial applications of DHA‐PLs were summarized, with intensive discussions on advantages of DHA‐PLs over DHA, isomerism of DHA in phospholipids (PLs), and brain health. The excellent biological characteristics of DHA‐PLs are primarily concerned with DHA and PLs. The metabolic fate of different DHA‐PLs varies from the position of DHA in PLs to polar groups in DHA‐PLs. Overall, well understanding of DHA‐PLs about their sources and characteristics is critical to accelerate the production of DHA‐PLs, economically enhance the value of DHA‐PLs, and improve the applicability of DHA‐PLs and the acceptance of consumers.
Tập 19 Số 4 - Trang 1420-1448 - 2020