Critical Reviews in Food Science and Nutrition

Zhu, Xiangyu; Meng, Chunxiao; Sun, Fengjie; Wei, Zuoxi; Chen, Limei; Chen, Wuxi; Tong, Sheng; Du, Huanmin; Gao, Jinshan; Ren, Jiali; Li, Demao; Gao, Zhengquan

doi: 10.1080/10408398.2022.2080176pmid: 35694786

Abstract Astaxanthin (3,3’-dihydroxy-4,4’-diketo-β-carotene) is a type of C40 carotenoid with remarkable antioxidant characteristics, showing significant application prospects in many fields. Traditionally, the astaxanthin is mainly obtained from chemical synthesis and natural acquisition, with both approaches having many limitations and not capable of meeting the growing market demand. In order to cope with these challenges, novel techniques, e.g., the innovative cell engineering strategies, have been developed to increase the astaxanthin production. In this review, we first elaborated the biosynthetic pathway of astaxanthin, with the key enzymes and their functions discussed in the metabolic process. Then, we summarized the conventional, non-genetic strategies to promote the production of astaxanthin, including the methods of exogenous additives, mutagenesis, and adaptive evolution. Lastly, we reviewed comprehensively the latest studies on the synthesis of astaxanthin in various recombinant microorganisms based on the concept of microbial cell factory. Furthermore, we have proposed several novel technologies for improving the astaxanthin accumulation in several model species of microorganisms.

Zhang, Zheqing; Wang, Yingyao; Li, Yan; Lin, Xiaoping; Hong, Zhen; Huang, Jiapeng; Zhang, Xuanrui; Yang, Yuexin; Su, Yixiang

doi: 10.1080/10408398.2022.2079606pmid: 35622955

Horstman, Astrid M. H.; Huppertz, Thom

doi: 10.1080/10408398.2022.2078782pmid: 35611879

Abstract It is well-known that the postprandial muscle protein synthetic response to protein ingestion is regulated on various levels, including dietary protein digestion and amino acid (AA) absorption, splanchnic AA retention, the availability of dietary protein–derived AA in the circulation, delivery of AA to the muscle, uptake of AA by the muscle, and intramuscular signaling. AA availability after consumption of dairy products is primarily determined by the rate of gastric emptying of milk proteins, which is mainly linked to coagulation of milk proteins in the stomach. Caseins form gastric coagula, which make their gastric emptying and subsequent postprandial aminoacidemia notably slower than that of whey proteins. Only recently, the role of processing, food structure, preservation and matrix on coagulation herein has been getting attention. In this review we describe various processes, that affect gastric coagulation of caseins and therewith control gastric emptying, such as the conversion to caseinate, heat treatment in the presence of whey proteins, conversion to stirred yoghurt and enzymatic hydrolysis. Modulating product characteristics by processing can be very useful to steer the gastric behavior of protein, and the subsequent digestion and AA absorption and muscle anabolic response to maintain or increase muscle mass.

Lin, Menghua; Fawole, Olaniyi Amos; Saeys, Wouter; Wu, Di; Wang, Jun; Opara, Umezuruike Linus; Nicolai, Bart; Chen, Kunsong

doi: 10.1080/10408398.2022.2078783pmid: 35647708

Abstract Mechanical damage of fresh fruit occurs throughout the postharvest supply chain leading to poor consumer acceptance and marketability. In this review, the mechanisms of damage development are discussed first. Mathematical modeling provides advanced ways to describe and predict the deformation of fruit with arbitrary geometry, which is important to understand their mechanical responses to external forces. Also, the effects of damage at the cellular and molecular levels are discussed as this provides insight into fruit physiological responses to damage. Next, direct measurement methods for damage including manual evaluation, optical detection, magnetic resonance imaging, and X-ray computed tomography are examined, as well as indirect methods based on physiochemical indexes. Also, methods to measure fruit susceptibility to mechanical damage based on the bruise threshold and the amount of damage per unit of impact energy are reviewed. Further, commonly used external and interior packaging and their applications in reducing damage are summarized, and a recent biomimetic approach for designing novel lightweight packaging inspired by the fruit pericarp. Finally, future research directions are provided. HIGHLIGHTS Mathematical modeling has been increasingly used to calculate damage to fruit. Cell and molecular mechanisms response to fruit damage is an under-explored area. Susceptibility measurement of different mechanical forces has received attention. Customized design of reusable and biodegradable packaging is a hot topic of research.

Sbardelotto, Paula R. R.; Balbinot-Alfaro, Evellin; da Rocha, Meritaine; Alfaro, Alexandre T.

doi: 10.1080/10408398.2022.2081664pmid: 35647788

Abstract Consumers’ interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.

van Asselt, E. D.; Arrizabalaga-Larrañaga, A.; Focker, M.; Berendsen, B. J. A.; van de Schans, M. G. M.; van der Fels-Klerx, H. J.

doi: 10.1080/10408398.2022.2078784pmid: 35611891

Abstract Food production has increasingly become effective but not necessarily sustainable. Transitioning toward circular production systems aiming to minimize waste and reuse materials is one of the means to obtain a more sustainable food production system. However, such a circular food production system can also lead to the accumulation and recirculation of chemical hazards. A literature review was performed to identify potential chemical hazards related to the use of edible and non-edible resources in agriculture and horticulture, and edible plant and animal by-products in feed production. The review revealed that limited information was available on the chemical hazards that could occur when reusing crop residues in circular agriculture. Frequently mentioned hazards present in edible and non-edible resources are heavy metals, process and environmental contaminants, pesticides and pharmaceuticals. For feed, natural toxins and pharmaceutical residues are of potential concern. Studies, furthermore, indicated that plants are capable of taking up chemical hazards when grown on contaminated soil. The presence of chemical hazards in manure, sewage sludge, crop residues, and animal by-products may lead to accumulation in a circular food production system. Therefore, it is relevant to identify these hazards prior to application in food production and, if needed, take precautionary measures to prevent food safety risks.

Chowdhury, Nahidun Nesa; Islam, Mohammad Nazmul; Jafrin, Rifat; Rauf, Abdur; Khalil, Anees Ahmed; Emran, Talha Bin; Aljohani, Abdullah S. M.; Alhumaydhi, Fahad A.; Lorenzo, Jose M.; Shariati, Mohammad Ali; Simal-Gandara, Jesus

Olvera-Rosales, L. B.; Cruz-Guerrero, A. E.; García-Garibay, J. M.; Gómez-Ruíz, L. C.; Contreras-López, E.; Guzmán-Rodríguez, F.; González-Olivares, L. G.

doi: 10.1080/10408398.2022.2079113pmid: 35612490

Abstract Bioactive peptides derived from diverse food proteins have been part of diverse investigations. Whey is a rich source of proteins and components related to biological activity. It is known that proteins have effects that promote health benefits. Peptides derived from whey proteins are currently widely studied. These bioactive peptides are amino acid sequences that are encrypted within the first structure of proteins, which required hydrolysis for their release. The hydrolysis could be through in vitro or in vivo enzymatic digestion and using microorganisms in fermented systems. The biological activities associated with bio-peptides include immunomodulatory properties, antibacterial, antihypertensive, antioxidant and opioid, etc. These functions are related to general conditions of health or reduced risk of certain chronic illnesses. To determine the suitability of these peptides/ingredients for applications in food technology, clinical studies are required to evaluate their bioavailability, health claims, and safety of them. This review aimed to describe the biological importance of whey proteins according to the incidence in human health, their role as bioactive peptides source, describing methods, and obtaining technics. In addition, the paper exposes biochemical mechanisms during the activity exerted by biopeptides of whey, and their application trends.

Sahadevan, Revathy; Singh, Satyam; Binoy, Anupama; Sadhukhan, Sushabhan

doi: 10.1080/10408398.2022.2068500pmid: 35491671

Abstract Natural products have been a bedrock for drug discovery for decades. (−)-Epigallocatechin-3-gallate (EGCG) is one of the widely studied natural polyphenolic compounds derived from green tea. It is the key component believed to be responsible for the medicinal value of green tea. Significant studies implemented in in vitro, in cellulo, and in vivo models have suggested its anti-oxidant, anti-cancer, anti-diabetic, anti-inflammatory, anti-microbial, neuroprotective activities etc. Despite having such a wide array of therapeutic potential and promising results in preclinical studies, its applicability to humans has encountered with rather limited success largely due to the poor bioavailability, poor membrane permeability, rapid metabolic clearance and lack of stability of EGCG. Therefore, novel techniques are warranted to address those limitations so that EGCG or its modified analogs can be used in the clinical setup. This review comprehensively covers different strategies such as structural modifications, nano-carriers as efficient drug delivery systems, synergistic studies with other bioactivities to improve the chemico-biological aspects (e.g., stability, bioavailability, permeability, etc.) of EGCG for its enhanced pharmacokinetics and pharmacological properties, eventually enhancing its therapeutic potentials. We think this review article will serve as a strong platform with comprehensive literature on the development of novel techniques to improve the bioavailability of EGCG so that it can be translated to the clinical applications.

Asaithambi, Niveditha; Singha, Poonam; Singh, Sushil Kumar

doi: 10.1080/10408398.2022.2081665pmid: 35653113

Abstract The demand for clean labels has increased the importance of natural texture modifying ingredients. Proteins are unique compounds that can impart unique textural and structural changes in food. However, lack of solubility and extensive aggregability of proteins have increased the demand for enzymatically hydrolyzed proteins, to impart functional and structural modifications to food products. The review elaborates the recent application of various proteins, protein hydrolysates, and their role in texture modification. The impact of protein hydrolysates interaction with other food macromolecules, the effect of pretreatments, and dependence of various protein functionalities on textural and structural modification of food products with controlled enzymatic hydrolysis are explained in detail. Many researchers have acknowledged the positive effect of enzymatically hydrolyzed proteins on texture modification over natural protein. With enzymatic hydrolysis, various textural properties including foaming, gelling, emulsifying, water holding capacity have been effectively improved. It is evident that each protein is unique and imparts exceptional structural changes to different food products. Thus, selection of protein requires a fundamental understanding of its structure-substrate property relation. For wider applicability in the industrial sector, more studies on interactions at the molecular level, dosage, functionality changes, and sensorial attributes of protein hydrolysates in food systems are required.