food science
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2022 ◽  
Vol 124 ◽  
pp. 107218
Author(s):  
Zhongyu Yang ◽  
Long Chen ◽  
David Julian McClements ◽  
Chao Qiu ◽  
Cuicui Li ◽  
...  

Author(s):  
Yi An ◽  
Weitai Lu ◽  
Wenze Li ◽  
Langlang Pan ◽  
Mengzhu Lu ◽  
...  

Abstract Dietary fiber (DF) is one of the major classes of nutrients for humans. It is widely distributed in the edible parts of natural plants, with the cell wall being the main DF-containing structure. The DF content varies significantly in different plant species and organs, and the processing procedure can have a dramatic effect on the DF composition of plant-based foods. Given the considerable nutritional value of DF, a deeper understanding of DF in food plants, including its composition and biosynthesis, is fundamental to the establishment of a daily intake reference of DF and is also critical to molecular breeding programs for modifying DF content. In the past decades, plant cell wall biology has seen dramatic progress, and such knowledge is of great potential to be translated into DF-related food science research and may provide future research directions for improving the health benefits of food crops. In this review, to spark interdisciplinary discussions between food science researchers and plant cell wall biologists, we focus on a specific category of DF—cell wall carbohydrates. We first summarize the content and composition of carbohydrate DF in various plant-based foods, and then discuss the structure and biosynthesis mechanism of each carbohydrate DF category, in particular the respective biosynthetic enzymes. Health impacts of DF are highlighted, and finally, future directions of DF research are also briefly outlined.


2022 ◽  
Vol 11 (1) ◽  
pp. e45811125161
Author(s):  
Sila Mary Rodrigues Ferreira ◽  
Erika Louise Ferreira Bartachevits

A biodiversidade é fundamental para uma vida digna e justa. Assim, o presente trabalho teve como objetivo contextualizar a sociobiodiversidade e Soberania e Segurança Alimentar e Nutricional (SSAN) como um direito indissociável à alimentação adequada e saudável. As buscas foram realizadas no Portal de periódicos CAPES, FSTA – Food Science and Technology Science Direct, SciELO, Google Acadêmico, literatura cinzenta e portal de Organização das Nações Unidas (UN), Ministério do Meio Ambiente - MMA, Biodiversity for Food and Nutrition – BFN e legislações especificas. A revisão mostrou a importância de estratégias de sistemas alimentares saudáveis e sustentáveis, mediante ações transversais em políticas de governança para mitigar a injustiça social, impulsionar a econômica dos povos, promover ações de biodiversidade, sustentabilidade e SSAN como direito à alimentação adequada e saudável. Essas ações promovem a geração de emprego, renda e melhor qualidade de vida das famílias de agricultores, às comunidades tradicionais, produtores agroecológicos e assentados da reforma agrária que tem a terra como seu sustento. Além disso, promovem o meio ambiente sustentável como meta para ODS 2030, contribuindo para a humanidade enfrentar os desafios, em âmbito global, da injustiça social como direito à alimentação adequada e saudável.


Author(s):  
Vanessa Las Heras ◽  
Silvia Melgar ◽  
John MacSharry ◽  
Cormac G.M. Gahan

Diet exerts a major influence upon host immune function and the gastrointestinal microbiota. Although components of the human diet (including carbohydrates, fats, and proteins) are essential sources of nutrition for the host, they also influence immune function directly through interaction with innate and cell-mediated immune regulatory mechanisms. Regulation of the microbiota community structure also provides a mechanism by which food components influence host immune regulatory processes. Here, we consider the complex interplay between components of the modern (Western) diet, the microbiota, and host immunity in the context of obesity and metabolic disease, inflammatory bowel disease, and infection. 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.


Author(s):  
Osman Y. Koyun ◽  
Todd R. Callaway ◽  
David J. Nisbet ◽  
Robin C. Anderson

The gastrointestinal tract, or gut, microbiota is a microbial community containing a variety of microorganisms colonizing throughout the gut that plays a crucial role in animal health, growth performance, and welfare. The gut microbiota is closely associated with the quality and microbiological safety of foods and food products originating from animals. The gut microbiota of the host can be modulated and enhanced in ways that improve the quality and safety of foods of animal origin. Probiotics—also known as direct-fed microbials—competitive exclusion cultures, prebiotics, and synbiotics have been utilized to achieve this goal. Reducing foodborne pathogen colonization in the gut prior to slaughter and enhancing the chemical, nutritional, or sensory characteristics of foods (e.g., meat, milk, and eggs) are two of many positive outcomes derived from the use of these competitive enhancement–based treatments in food-producing animals. 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.


Author(s):  
William R. Aimutis

Our global population is growing at a pace to exceed 10 billion people by the year 2050. This growth will place pressure on the agricultural production of food to feed the hungry masses. One category that will be strained is protein. Per capita protein consumption is rising in virtually every country for both nutritional reasons and consumption enjoyment. The United Nations estimates protein demand will double by 2050, and this will result in a critical overall protein shortage if drastic changes are not made in the years preceding these changes. Therefore, the world is in the midst of identifying technological breakthroughs to make protein more readily available and sustainable for future generations. One protein sourcing category that has grown in the past decade is plant-based proteins, which seem to fit criteria established by discerning consumers, including healthy, sustainable, ethical, and relatively inexpensive. Although demand for plant-based protein continues to increase, these proteins are challenging to utilize in novel food formulations. 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.


2022 ◽  
pp. 303-313
Author(s):  
Nivas M. Desai ◽  
Varun E. ◽  
Pushpa S. Murthy

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