Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses

2020 ◽  
Vol 12 (1) ◽  
Author(s):  
Long Bai ◽  
Siqi Huan ◽  
Ya Zhu ◽  
Guang Chu ◽  
David Julian McClements ◽  
...  
Keyword(s):  
Cellulose Nanofibrils ◽  
Edible Films ◽  
Natural Food ◽  
Annual Review ◽  
Publication Date ◽  
Pickering Emulsions ◽  
Stimuli Responsive ◽  
Food Ingredients ◽  
Functional Ingredients ◽  
Potential Safety

In this article, the application of nanocelluloses, especially cellulose nanofibrils and cellulose nanocrystals, as functional ingredients in foods is reviewed. These ingredients offer a sustainable and economic source of natural plant-based nanoparticles. Nanocelluloses are particularly suitable for altering the physicochemical, sensory, and nutritional properties of foods because of their ability to create novel structures. For instance, they can adsorb to air–water or oil–water interfaces and stabilize foams or emulsions, self-assemble in aqueous solutions to form gel networks, and act as fillers or fat replacers. The functionality of nanocelluloses can be extended by chemical functionalization of their surfaces or by using them in combination with other natural food ingredients, such as biosurfactants or biopolymers. As a result, it is possible to create stimuli-responsive, tailorable, and/or active functional biomaterials suitable for a range of food applications. In this article, we describe the chemistry, structure, and physicochemical properties of cellulose as well as their relevance for the application of nanocelluloses as functional ingredients in foods. Special emphasis is given to their use as particle stabilizers in Pickering emulsions, but we also discuss their potential application for creating innovative biomaterials with novel functional attributes, such as edible films and packaging. Finally, some of the challenges associated with using nanocelluloses in foods are critically evaluated, including their potential safety and consumer acceptance. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 25, 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Stimuli-Responsive Polymers for Soft Robotics

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Yusen Zhao ◽  
Mutian Hua ◽  
Yichen Yan ◽  
Shuwang Wu ◽  
Yousif Alsaid ◽  
...  
Keyword(s):  
Autonomous Systems ◽  
Soft Robotics ◽  
Annual Review ◽  
Liquid Crystal Polymers ◽  
Publication Date ◽  
Stimuli Responsive ◽  
Stimuli Responsive Polymers ◽  
Responsive Polymers ◽  
Evaluation Of Performance ◽  
Robotic Applications

This article reviews recent progress in the use of stimuli-responsive polymers for soft robotics. First, we introduce different types of representative stimuli-responsive polymers, which include liquid crystal polymers and elastomers, hydrogels, shape memory polymers, magnetic elastomers, electroactive polymers, and thermal expansion actuators. We focus on the mechanisms of actuation and the evaluation of performance and discuss strategies for improvements. We then present examples of soft robotic applications based on stimuli-responsive polymers for bending, grasping, walking, swimming, flying, and sensing control. Finally, we discuss current opportunities and challenges of stimuli-responsive soft robots for future study. Expected final online publication date for the Annual Review of Control, Robotics, and Autonomous Systems, Volume 5 is May 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Next-Generation Genetic and Fermentation Technologies for Safe and Sustainable Production of Food Ingredients: Colors and Flavorings

2022 ◽  
Vol 13 (1) ◽  
Author(s):  
Seung-Oh Seo ◽  
Yong-Su Jin
Keyword(s):  
Food Security ◽  
Food Production ◽  
Food Additives ◽  
Strain Engineering ◽  
Current Status ◽  
Annual Review ◽  
Manufacturing Processes ◽  
Publication Date ◽  
Sustainable Operations ◽  
Food Ingredients

A growing human population is a significant issue in food security owing to the limited land and resources available for agricultural food production. To solve these problems, sustainable food manufacturing processes and the development of alternative foods and ingredients are needed. Metabolic engineering and synthetic biology can help solve the food security issue and satisfy the demand for alternative food production. Bioproduction of food ingredients by microbial fermentation is a promising method to replace current manufacturing processes, such as extraction from natural materials and chemical synthesis, with more ecofriendly and sustainable operations. This review highlights successful examples of bioproduction for food additives by engineered microorganisms, with an emphasis on colorants and flavors that are extensively used in the food industry. Recent strain engineering developments and fermentation strategies for producing selected food colorants and flavors are introduced with discussions on the current status and future perspectives. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Shang Lin ◽  
Jane W. Agger ◽  
Casper Wilkens ◽  
Anne S. Meyer
Keyword(s):  
Cell Walls ◽  
Annual Review ◽  
Publication Date ◽  
Food Ingredients ◽  
Structural Modifications ◽  
Grain Processing ◽  
Cereal Grain ◽  
Different Types ◽  
Cereal Brans ◽  
Antioxidant Effects

Cereal brans and grain endosperm cell walls are key dietary sources of different types of arabinoxylan. Arabinoxylan is the main group of hemicellulosic polysaccharides that are present in the cell walls of monocot grass crops and hence in cereal grains. The arabinoxylan polysaccharides consist of a backbone of β-(1→4)-linked xylopyranosyl residues, which carry arabinofuranosyl moieties, hence the term arabinoxylan. Moreover, the xylopyranosyl residues can be acetylated or substituted by methyl-glucuronic acid. The arabinofuranosyls may be esterified with a feruloyl group. Feruloylated arabinoxylo-oligosaccharides exert beneficial bioactivities via prebiotic, immunomodulatory, and/or antioxidant effects. New knowledge on microbial enzymes that catalyze specific structural modifications of arabinoxylans can help us understand how these complex fibers are converted in the gut and provide a foundation for the production of feruloylated arabinoxylo-oligosaccharides from brans or other cereal grain processing sidestreams as functional food ingredients. There is a gap between the structural knowledge, bioactivity data, and enzymology insight. Our goal with this review is to present an overview of the structures and bioactivities of feruloylated arabinoxylo-oligosaccharides and review the enzyme reactions that catalyze specific changes in differentially substituted arabinoxylans. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Recent Developments in Solvent-Based Fluid Separations

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Boelo Schuur ◽  
Thomas Brouwer ◽  
Lisette M.J. Sprakel
Keyword(s):  
Carbon Capture ◽  
Fluid Phase ◽  
Deep Eutectic Solvents ◽  
Annual Review ◽  
Publication Date ◽  
Stimuli Responsive ◽  
Redox Responsive ◽  
Recent Developments ◽  
Application Fields ◽  
Molecular Solvents

The most important developments in solvent-based fluid separations, separations involving at least one fluid phase, are reviewed. After a brief introduction and discussion on general solvent trends observed in all fields of application, several specific fields are discussed. Important solvent trends include replacement of traditional molecular solvents by ionic liquids and deep eutectic solvents and, more recently, increasing discussion around bio-based solvents in some application fields. Furthermore, stimuli-responsive systems are discussed; the most significant developments in this field are seen for CO2-switchable and redox-responsive solvents. Discussed fields of application include hydrocarbons separations, carbon capture, biorefineries, and metals separations. For all but the hydrocarbons separations, newly reported electrochemically mediated separations seem to offer exciting new windows of opportunities. Expected final online publication date for the Annual Review of Chemical and Biomolecular Engineering, Volume 12 is June 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Alternative Protein Sources as Technofunctional Food Ingredients

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Lutz Grossmann ◽  
Jochen Weiss
Keyword(s):  
Dairy Product ◽  
Protein Fractions ◽  
Annual Review ◽  
Publication Date ◽  
World Population ◽  
Widespread Application ◽  
Food Ingredients ◽  
Alternative Protein ◽  
Structural And Functional Properties ◽  
Alternative Sources

Proteins obtained from alternative sources such as plants, microorganisms, and insects have attracted considerable interest in the formulation of new food products that have a lower environmental footprint and offer means to feed a growing world population. In contrast to many established proteins, and protein fractions for which a substantial amount of knowledge has accumulated over the years, much less information is available on these emerging proteins. This article reviews the current state of knowledge on alternative proteins and their sources, highlighting gaps that currently pose obstacles to their more widespread application in the food industry. The compositional, structural, and functional properties of alternative proteins from various sources, including plants, algae, fungi, and insects, are critically reviewed. In particular, we focus on the factors associated with the creation of protein-rich functional ingredients from alternative sources. The various protein fractions in these sources are described as well as their behavior under different environmental conditions (e.g., pH, ionic strength, and temperature). The extraction approaches available to produce functional protein ingredients from these alternative sources are introduced as well as challenges associated with designing large-scale commercial processes. The key technofunctional properties of alternative proteins, such as solubility, interfacial activity, emulsification, foaming, and gelation properties, are introduced. In particular, we focus on the formation of isotropic and anisotropic structures suitable for creating meat and dairy product analogs using various structuring techniques. Finally, selected studies on consumer acceptance and sustainability of alternative protein products are considered. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

scholarly journals Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1586
Author(s):  
Jessika N. Humerez-Flores ◽  
Sarah H. E. Verkempinck ◽  
Clare Kyomugasho ◽  
Paula Moldenaers ◽  
Ann M. Van Loey ◽  
...  
Keyword(s):  
Emulsion Stability ◽  
Structural Characteristics ◽  
Stability Study ◽  
Natural Food ◽  
Apple Pectin ◽  
Oil Droplets ◽  
Food Ingredients ◽  
Acidic Conditions ◽  
Hydrolysis Of ◽  
Subsequent Acid

In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to obtain a RG-I-rich pectin sample (AP-RG). Subsequent acid hydrolysis of AP-RG led to the generation of pectin material with partially removed side chains (in particular arabinose depleted) (AP-RG-hydrolyzed), thus exhibiting differences in rhamnose, arabinose, and galactose in comparison to AP-RG. All samples exhibited surface activity to some extent, especially under acidic conditions (pH 2.5). Furthermore, the viscosity of the samples was assessed in relation to their emulsion-stabilizing properties. In a stability study, it was observed that the non-degraded AP74 sample at pH 2.5 exhibited the best performance among all the apple pectin-derived samples evaluated. This emulsion presented relatively small oil droplets upon emulsion production and was less prone to creaming than the emulsions stabilized by the (lower molecular weight) RG-I-rich materials. The AP-RG and AP-RG-hydrolyzed samples presented a slightly better emulsion stability at pH 6.0 than at pH 2.5. Yet, neither pectin sample was considered having good emulsifying and emulsion-stabilizing properties, indicated by the presence of coalesced and flocculated oil droplets.

Endogenous Retroviruses Drive Resistance and Promotion of Exogenous Retroviral Homologs

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Elliott S. Chiu ◽  
Sue VandeWoude
Keyword(s):  
Immune Modulation ◽  
Viral Infections ◽  
Viral Evolution ◽  
Endogenous Retroviruses ◽  
Annual Review ◽  
Publication Date ◽  
Biological Functions ◽  
Self Tolerance ◽  
Vertebrate Hosts ◽  
Insight Into

Endogenous retroviruses (ERVs) serve as markers of ancient viral infections and provide invaluable insight into host and viral evolution. ERVs have been exapted to assist in performing basic biological functions, including placentation, immune modulation, and oncogenesis. A subset of ERVs share high nucleotide similarity to circulating horizontally transmitted exogenous retrovirus (XRV) progenitors. In these cases, ERV–XRV interactions have been documented and include ( a) recombination to result in ERV–XRV chimeras, ( b) ERV induction of immune self-tolerance to XRV antigens, ( c) ERV antigen interference with XRV receptor binding, and ( d) interactions resulting in both enhancement and restriction of XRV infections. Whereas the mechanisms governing recombination and immune self-tolerance have been partially determined, enhancement and restriction of XRV infection are virus specific and only partially understood. This review summarizes interactions between six unique ERV–XRV pairs, highlighting important ERV biological functions and potential evolutionary histories in vertebrate hosts. Expected final online publication date for the Annual Review of Animal Biosciences, Volume 9 is February 16, 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

scholarly journals Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1626
Author(s):  
Regina Kratzer ◽  
Michael Murkovic
Keyword(s):  
Growth Conditions ◽  
Food Supplement ◽  
Natural Food ◽  
Biotechnological Production ◽  
Microalgal Biomass ◽  
Food Ingredients ◽  
Fishmeal Replacement ◽  
Economic Production ◽  
Energy Inputs ◽  
Food Dyes

Microalgal products are an emerging class of food, feed, and nutraceuticals. They include dewatered or dried biomass, isolated pigments, and extracted fat. The oil, protein, and antioxidant-rich microalgal biomass is used as a feed and food supplement formulated as pastes, powders, tablets, capsules, or flakes designed for daily use. Pigments such as astaxanthin (red), lutein (yellow), chlorophyll (green), or phycocyanin (bright blue) are natural food dyes used as isolated pigments or pigment-rich biomass. Algal fat extracted from certain marine microalgae represents a vegetarian source of n-3-fatty acids (eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), γ-linolenic acid (GLA)). Gaining an overview of the production of microalgal products is a time-consuming task. Here, requirements and options of microalgae cultivation are summarized in a concise manner, including light and nutrient requirements, growth conditions, and cultivation systems. The rentability of microalgal products remains the major obstacle in industrial application. Key challenges are the high costs of commercial-scale cultivation, harvesting (and dewatering), and product quality assurance (toxin analysis). High-value food ingredients are commonly regarded as profitable despite significant capital expenditures and energy inputs. Improvements in capital and operational costs shall enable economic production of low-value food products going down to fishmeal replacement in the future economy.

Advancing Socioeconomic Rights Through Interdisciplinary Factfinding: Opportunities and Challenges

2021 ◽  
Vol 17 (1) ◽  
Author(s):  
Sarah Knuckey ◽  
Joshua D. Fisher ◽  
Amanda M. Klasing ◽  
Tess Russo ◽  
Margaret L. Satterthwaite
Keyword(s):  
Human Rights ◽  
Mixed Methods ◽  
Social Science ◽  
Science Volume ◽  
Lessons Learned ◽  
Limited Resources ◽  
Annual Review ◽  
Publication Date ◽  
Socioeconomic Rights ◽  
Human Rights Movement

The human rights movement is increasingly using interdisciplinary, multidisciplinary, mixed-methods, and quantitative factfinding. There has been too little analysis of these shifts. This article examines some of the opportunities and challenges of these methods, focusing on the investigation of socioeconomic human rights. By potentially expanding the amount and types of evidence available, factfinding's accuracy and persuasiveness can be strengthened, bolstering rights claims. However, such methods can also present significant challenges and may pose risks in individual cases and to the human rights movement generally. Interdisciplinary methods can be costly in human, financial, and technical resources; are sometimes challenging to implement; may divert limited resources from other work; can reify inequalities; may produce “expertise” that disempowers rightsholders; and could raise investigation standards to an infeasible or counterproductive level. This article includes lessons learned and questions to guide researchers and human rights advocates considering mixed-methods human rights factfinding. Expected final online publication date for the Annual Review of Law and Social Science, Volume 17 is October 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Conversation and Culture

2021 ◽  
Vol 50 (1) ◽  
Author(s):  
Simeon Floyd
Keyword(s):  
Conversation Analysis ◽  
Quantitative Methods ◽  
Sequential Analysis ◽  
Contemporary Literature ◽  
Annual Review ◽  
Publication Date ◽  
Face To Face ◽  
Qualitative And Quantitative Methods ◽  
Language Studies ◽  
Speech Communities

Conversation analysis is a method for the systematic study of interaction in terms of a sequential turn-taking system. Research in conversation analysis has traditionally focused on speakers of English, and it is still unclear to what extent the system observed in that research applies to conversation more generally around the world. However, as this method is now being applied to conversation in a broader range of languages, it is increasingly possible to address questions about the nature of interactional diversity across different speech communities. The approach of pragmatic typology first applies sequential analysis to conversation from different speech communities and then compares interactional patterns in ways analogous to how traditional linguistic typology compares morphosyntax. This article discusses contemporary literature in pragmatic typology, including single-language studies and multilanguage comparisons reflecting both qualitative and quantitative methods. This research finds that microanalysis of face-to-face interaction can identify both universal trends and culture-specific interactional tendencies. Expected final online publication date for the Annual Review of Anthropology, Volume 50 is October 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Sign in / Sign up

Export Citation Format

Share Document