静电纺丝技术包埋天然酚类化合物研究进展

天然酚类化合物因其对人体健康具有众多益处,近年来在食品、营养学和医药等领域得到了广泛的关注。然而,酚类化合物较差的溶解性、稳定性和生物利用度等严重地限制了其应用。如何有效地保护和运载这些酚类化合物并保持其生物活性成为研究的热点问题。静电纺丝是一种易于操作且成本低廉的纳米级纤维制备技术,所制备的纳米纤维可作为纳米载体对生物活性物质进行包埋和控制释放,因此可作为包埋酚类化合物的一种有效方法。本文概述了静电纺丝技术的基本原理、类型、影响参数、常用的聚合物基质和优势,对静电纺丝技术包埋天然酚类化合物的相关研究进行了综述,最后展望了其在食品工业的应用前景,以期为静电纺丝技术在食品领域应用提供一定的理论指导。     

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

Molecular dynamics (MD) simulation is a useful technique to study the interaction between molecules and how they are affected by various processes and processing conditions. This review summarizes the application of MD simulations in food processing and safety, with an emphasis on the effects that emerging nonthermal technologies (for example, high hydrostatic pressure, pulsed electric field) have on the molecular and structural characteristics of foods and biomaterials. The advances and potential projection of MD simulations in the science and engineering aspects of food materials are discussed and focused on research work conducted to study the effects of emerging technologies on food components. It is expected by showing key case studies that it will stir novel developments as a valuable tool to study the effects of emerging food technologies on biomaterials. This review is useful to food researchers and the food industry, as well as researchers and practitioners working on flavor and nutraceutical encapsulations, dietary carbohydrate product developments, modified starches, protein engineering, and other novel food applications.     

利用脉冲NMR研究食品体系中的水分性质

核磁共振技术 (NuclearMagneticResonance,简称NMR)其检测快速、灵敏、方便等优点在许多化学分析领域都得到了广泛的应用。简述核磁共振的基本工作原理之上 ,综合国内外的研究结果 ,结合实例 ,介绍了利用NMR分析研究食品体系中与食品品质密切相关的水分子流动性、持水力、水结合、水化等性质 ,并展望了NMR在食品中的研究应用前景     

Therapeutic and Nutraceutical Potential of Bioactive Compounds Extracted from Fruit Residues

The growing interest in the substitution of synthetic food antioxidants by natural ones has fostered research in identifying new low-cost antioxidants having commercial potential. Fruits such as mango, banana, and those belonging to the citrus family leave behind a substantial amount of residues in the form of peels, pulp, seeds, and stones. Due to lack of infrastructure to handle a huge quantity of available biomass, lack of processing facilities, and high processing cost, these residues represent a major disposal problem, especially in developing countries. Because of the presence of phenolic compounds, which impart nutraceutical properties to fruit residues, such residues hold tremendous potential in food, pharmaceutical, and cosmetic industries. The biological properties such as anticarcinogenicity, antimutagenicity, antiallergenicity, and antiageing activity have been reported for both natural as well as synthetic antioxidants. Special attention is focused on extraction of bioactive compounds from inexpensive or residual sources. The purpose of this review is to characterize different phenolics present in the fruit residues, discuss the antioxidant potential of such residues and the assays used in determination of antioxidant properties, discuss various methods for efficient extraction of the bioactive compounds, and highlight the importance of fruit residues as potential nutraceutical resources and biopreservatives.     

Use of ozone in the food industry

Ozone is a strong oxidant and potent disinfecting agent. Even though it is new for the US, it has been utilized in European countries for a long time. Ultraviolet radiation (188 nm wavelength) and corona discharge methods can be used to generate ozone. The bactericidal effects of ozone have been documented on a wide variety of organisms, including Gram positive and Gram negative bacteria as well as spores and vegetative cells. In this review, chemical and physical properties of ozone, its generation, and antimicrobial power of ozone with two suggested mechanisms were explained as well as many advantages of ozone use in the food industry. There are numerous application areas of ozone in the industry such as food surface hygiene, sanitation of food plant equipment, reuse of waste water, treatment and lowering biological oxygen demand (BOD) and chemical oxygen demand (COD) of food plant waste. Treating fruits and vegetables with ozone has been found to increase shelf-life of the products. Notably, when ozone is applied to food, it leaves no residues since it decomposes quickly. In this review, use of ozone in food industry was discussed.     

植物甾醇酯的研究与分析

植物甾醇酯作为一类特殊的新型健康食品配料,长期以来世界各国都十分重视其开发利用研究,目前已成为食品科技工作者和生产厂商的研发热点。本文综述了近年来国内外植物甾醇酯的最新研究进展,并简要概述了植物甾醇酯的性质、功能以及其在食品工业中的应用,并对其应用前景进行了展望。     

Role of Spices Beyond Food Flavoring: Nutraceuticals with Multiple Health Effects

Spices are esoteric food adjuncts that have been used as flavoring and coloring agents, and as preservatives for thousands of years. Spices have also been recognized to possess medicinal properties and their use in traditional systems of medicine has been on record for a long time. With the advancement in the technology of spices and on knowledge of the chemistry and pharmacology of their active principles, their health benefit effects were investigated more thoroughly in recent decades. Many health benefit attributes of these common food adjuncts have been recognized in the past few decades by pioneering experimental research involving both animal studies and human trials. These studies documented digestive stimulant action, hypolipidemic effect, antidiabetic influence, antilithogenic property, antioxidant potential, anti-inflammatory property, antimutagenic, and anticarcinogenic potential of spices. Among these, the hypocholesterolemic and antioxidant properties of a few specific spices have far-reaching nutraceutical value. These beneficial physiological effects also have the potential of possible therapeutic application in a variety of disease conditions. This review presents an overview of experimental evidence for the nutraceutical potential of spices.     

Biotechnological approaches for the production of designer cheese with improved functionality

Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese-making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.     

Current knowledge in species-related bioavailability of selenium in food

Selenium is an essential trace element that has raised interest because of its antioxidant and anticancer properties. The beneficial or toxic effect of Se is not only dose-dependent, but also relates to the chemical form of the element and its bioavailability. In this review, recently published data is summarised concerning both Se speciation and Se relative bioavailability in various foodstuffs. In addition, Se bioavailability is discussed in relation to the species-dependent metabolism in humans. In this way, the understanding of the potential health impact of Se species in commonly consumed food is aimed to be improved. It is strongly suggested on the basis of a higher retention and a lower toxicity, that organic Se (especially SeMet, the major species in food) is more recommendable than inorganic Se in the frame of a balanced diet. Further research is however desirable concerning the characterisation of unidentified Se species and determination of their health effects.     

Determination of chemical hazards in foods using surface-enhanced Raman spectroscopy coupled with advanced separation techniques

BackgroundSurface-enhanced Raman spectroscopy (SERS) has been validated as a highly accurate and specific technique for the discrimination, identification, and potential quantification of different types of chemical compounds. However, its application for the detection of potential hazardous chemical targets in foods has not yet been well developed due to interferences from the complicated food matrices, which could lead to challenges in spectral deconvolution and interpretation. The accurate separation and enrichment of the analyte from food samples are major challenges for analytical chemists and food technologists.Scope and approachFour promising “capturing” techniques (molecularly imprinted polymers, aptamer, antibody, and microfluidics) coupled with SERS were introduced in this review paper for the reliable and ultrafast determination of chemical hazards in food systems. These developed “one-step” or “two-step” SERS methods can achieve accurate and sensitive detection of trace level chemical hazards in agricultural products including foods.Key findings and conclusionsTandem SERS methods can be applied for rapid and reliable detection of trace level of chemical hazards in foods.     

Hempseed as a nutritious and healthy human food or animal feed source: a review

Hempseed products are projected to receive great potentials due to the rapid growth in the US market. Industrial hemp has been an important crop for food, fibre and medicine applications. Hempseed products can be used as nutraceutical supplements and functional foods for human and can be applied for animal feed. This review provides a comprehensive summary of nutritional quality and health benefits of hempseed which is attributed to high levels of essential fatty acids and other PUFAs in the oil, with a rich source of essential amino acids in highly digestible protein. This review examines the impact of extraction methods on oil yield and bioactive compounds, nutrition value, and food application of hemp protein-extracted products, including meal, protein isolate and protein concentrate. Recent research related to the understanding chemical composition, nutritional value, health benefits, processing impact, functional properties of hempseed products, and their application for food and feed is presented.     

食品中碘的测定研究进展

综述了近十年来国内对食品、水中微量碘的测定方法、反应条件及其应用，并对今后的发展提出了展望。     

Quantitative and Qualitative Evaluation of Chondroitin Sulfate in Dietary Supplements

We propose to evaluate the amount and quality of chondroitin sulfate (CS) from several food supplement preparations in the form of tablets, caplets, or capsules containing CS in varying contents and formulations in the presence of various additives and ingredients, with no other pretreatment than centrifugation to remove insoluble material. To quantify CS, two different analytical approaches were applied after their validation: specific and sensitive agarose-gel electrophoresis and strong-anion exchange–high-performance liquid chromatography (SAX-HPLC) determination of the constituent disaccharides after treatment with specific chondroitin lyases. The CS content in finished products evaluated using the two specific validated methods were found to conform to the label specifications. It is worth mentioning that the quantitative determinations have been performed using a very high pure European Pharmacopeia CS reference standard having substantially the same properties as the food supplement CS samples. Furthermore, by means of the specific agarose-gel elctrophoresis approach, we can exclude the presence in the nutraceuticals of other sulfated polysaccharides produced by extraction from tissues, in particular heparin, heparan sulfate, and dermatan sulfate. The SAX-HPLC separation of unsaturated disaccharides for the nutraceutical CS was also used to evaluate its quality and the possible origin. No disulfated disaccharides typical of CS from cartilaginous fishes, making the charge density lower than 1.0, were found, thus confirming the bovine or porcine origin, the most common sources of this “terrestrial” polysaccharide. Finally, high-performance size-exclusion chromatography (HPSEC) analysis was applied to evaluate the CS molecular mass in food supplements also in the presence of additives and other ingredients. This analytical approach confirmed that the nutraceutical CS samples are of high molecular mass and are not degraded during the food supplement preparations. In conclusion, this multianalytical approach can be used in the direct quantitation and evaluation of the quality and the possible origin of CS contained in food supplement formulations.     

营养活性物质的蛋白类载体研究进展

营养活性物质因具有一系列调节人体生理机能的功能活性而备受关注。然而,营养活性物质的低溶解性、化学不稳定性和低生物利用度极大地限制了它们在食品工业中的应用。基于营养活性物质的理化性质,针对性地设计有效的载体体系对其进行包埋和保护已成为当前研究的热点。天然蛋白质因具有乳化、凝胶、配体结合和多糖复合等特性,可制备生成诸如蛋白质复合物、微/纳米粒子、乳状液以及乳化凝胶等具有不同结构的组装体,已被广泛的用作单一营养活性物质的载体,并正在逐渐应用于多种营养活性物质的共包埋,在功能性产品的开发中具有广阔的应用前景。本文概述了营养活性物质的分类和功能特性、以及基于蛋白质的无脂型和乳状液型载体的研究进展。     

Detection of gamma irradiated fig seeds by analysing electron spin resonance

Seeds of fig produced in Turkey were studied by electron spin resonance (ESR) technique for detection purposes. Unirradiated fig seeds (control) exhibited a weak ESR singlet at g = 2.0052 ± 0.0003 (native signal). Irradiation induced at least one additional intense singlet overlapping to the control signal and caused a significant increase in signal intensity without any changes in spectral patterns. Variation of ESR signal intensity of irradiated samples at room temperature with time in a long-term showed that free radicals responsible from the ESR spectrum of fig seeds were not stable but detectable after 80 days. Annealing studies at five different temperatures were used to determine the kinetic behaviour and activation energy of the radiation-induced radicals in fig seeds. A study on microwave saturation characteristics and thermal behaviour of the ESR singlet (g = 2.0052) in irradiated and unirradiated fig seed samples was also carried out by using ESR technique. These preliminary results indicate that microwave saturation characteristics of the ESR signal at room and low temperatures may be useful method to distinguish irradiated fig seeds from unirradiated ones.     

Analytical capabilities of mass spectrometry imaging and its potential applications in food science

BackgroundMass spectrometry imaging (MSI) is an untargeted and label-free chemical imaging technique that allows for the analysis of hundreds to thousands of molecules in a single experiment. Over the last two decades, MSI has become common in the medicinal, pharmaceutical, and botanical research communities, but has been applied less frequently in food science research. As an emerging “molecular microscope”, MSI offers unparalleled advantages for exploration of the spatio-chemical information from various food materials. It allows researchers to localize biomarkers of food origin and authenticity, characterize nutrients or chemical contaminants affecting human health, and ultimately, extend our understanding of food factors at the molecular level.Scope and approachThis review focuses on the predominant MSI ionization technologies and summarizes their application to studies involving food science, including the imaging of food metabolites, elements, naturally occurring toxic constituents, and exogenous contaminates. Technical considerations associated with sample preparation, MALDI matrix choice and application, data processing, analyte identification, and spatial resolution are discussed, as are the future outlooks for MSI in food science.Key findings and conclusionsMSI offers unparalleled chemical specificity for multiplexed analysis of the spatial distribution of nutrients, elements, and contaminants in food; information that is difficult or impossible to acquire with traditional staining or label-based methodologies. The unique spatio-chemical insights acquired with MSI have proven essential for understanding metabolic origin and change, and for visualization of exogenous substances having relevance to food quality and safety.     

Food structuring using microfluidics: Updated progress in fundamental principles and structure types

As an interdisciplinary manufacturing technique, microfluidics has attracted great attention in fields such as food structuring, chemical analysis, biomedicine, and biological testing. In particular, significant efforts have been recently made to design food structures via microfluidics, starting with its fundamental principles, thus contributing to developing next-generation, high-quality food products with satisfactory properties and attributes. This review first introduces the fundamental principles of microfluidic systems, and then focuses on their applications in the fabrication of different food structures, including emulsions (via shear-driven, spontaneous, or wettability-controlled emulsification), foams, microparticles (biopolymers-based and liposomes), and microgels (induced by temperature or ions). The upscaling strategies for microfluidic devices and challenges for application in the food industry are also reviewed. Despite such advances, it is still vital to further understand the flowing, droplet formation, and structuring of multi-component food matrices and the related developments of cost-effective microfluidic devices to meet practical requirements.     

Food protein-based materials as nutraceutical delivery systems

Incorporation of bioactive compounds–such as vitamins, probiotics, bioactive peptides, and antioxidants etc.–into food systems provide a simple way to develop novel functional foods that may have physiological benefits or reduce the risks of diseases. As a vital macronutrient in food, proteins possess unique functional properties including their ability to form gels and emulsions, which allow them to be an ideal material for the encapsulation of bioactive compounds. Based on the knowledge of protein physical–chemistry properties, this review describes the potential role of food proteins as substrate for the development of nutraceutical delivery systems in the form of hydrogel, micro-, or nano- particles. Applications of these food protein matrices to protect and delivery-sensitive nutraceutical compounds are illustrated, and the impacts of particle size on release properties are emphasized.