Food science and COVID-19

Theories proposing a role of specific dietary components or food supplements in the prevention or treatment of COVID-19 have received extensive social media coverage.A multitude of scientific publications have also pointed to the importance of food and nutrition in combating the COVID-19 pandemic.The present perspective critically addresses the question of what food science can actually contribute in this context.Animal studies suggest that micronutrients,food bioactives or functional foods may carry the potential to augment viral defense.However,the specific roles of food components in viral infectious diseases in humans remain unclear.Rigorous research assessing the efficacy of food compounds in counteracting infections would require long-term randomized controlled trials in large samples.While no foods,single nutrients or dietary supplements are capable of preventing infection with COVID-19,a balanced diet containing sufficient amounts of macronutrients and diverse micronutrients is a prerequisite of an optimally functioning immune system.High-energy diets and obesity are major risk factors for a more severe course of COVID-19.Therefore,population-wide body weight control and weight reduction in overweight people are important preventive measures.Diet may play a beneficial role in maintaining a healthy body weight and preventing non-communicable conditions.

Nutritional values,bioactive compounds and health benefits of purslane(Portulaca oleracea L.):a comprehensive review

Portulaca oleracea L.,commonly known as purslane,is a worldwide weed species belonging to the family Portulacaceae and has been known as“Global Panacea”.As one of the most widely consumed green vegetables and medicinal plants around the world,it has recently been re-evaluated as a potential“new crop”due to the properties that differentiate it as one of the best vegetable sources of omega-3 fatty acid(α-linolenic acid),as well as a variety of nutrients and phytochemicals.Accordingly,emerging research has found that purslane exhibits health-promoting properties like anti-inflammatory,anti-hyperglycemic,antioxidant,neuroprotective,and immunomodulatory.These findings suggest that this species possesses a potential using as a dietary supplement beyond potherb and traditional medicine.This review systematically summarizes the up-to-date research carried out on purslane,including the nutritional compositions,bioactive compounds,and health benefits it exerts as well as limitations,challenges,and future directions of research.Finally,we hope that this review would provide purslane with a comprehensive reference and future scope as functional and health-promoting food for disease prevention and treatment.

Functional butter for reduction of consumption risk and improvement of nutrition

Butter has become renowned among consumers because of its exceptional flavor and taste.Nevertheless,conventional butter is deemed“unhealthy”due to its high concentration of saturated fats and cholesterol,which are linked to the development of cardiovascular ailments.Improving the health benefits of butter has become an essential topic of research in the butter industry.This review focuses on researches that have made improvements to functionality of butter,including the changes in fatty acid composition,cholesterol reduction,incorporation with bioactive substances,development of new sources.The reduction of saturated fatty acids and cholesterol in butter can help reduce the risk of disease from eating butter.In addition,incorporating probiotics or natural plant extracts can achieve nutritional functions such as balancing intestinal flora,enhancing nutrient absorption,and increasing the body’s antioxidant capacity.Butter substitute products can be based on new vegetable oils,insect fats or microbial fats,which cater to the consumer demands for low-calorie butter while reducing the environmental impact that results from butter production.This review summarizes the effects and characteristics of various improvement methods and proposes some possible directions for future development of functional butter.

Food Physics as One of the Dominant Parts of the Interdisciplinary Science of the XXI Century

The forming and establishment of rather new fields in the science is a normal process,carried out dominantly by 2 ways:differentiation and integration.This fact of development is typical for food physics,as well.The paper deals with the following topics:(1)food physics as an interdisciplinary science;(2)help for nutrition science from side of food physics;(3)development trends of food physics(Quo Vadis Cibus Physicorum?);(4)is it true,that without high level of knowledge in physics the food engineers cannot fulfill the expectations of modern food processing technologies?

Evaluation of Kenyan Orange Fleshed Sweet Potato （Ipomoea batatas Lam,） Purees for Functional Food Production

Consumption of functional foods with health promoting benefits and/or disease prevention has been on the increase globally. The study aimed at evaluating the potential of utilizing Kenyan orange fleshed sweet potato （Ipomoea batatas Lam.） for functional food production with aesthetics benefits. Purees from three different varieties of orange fleshed sweet potato （OFSP） were analyzed for nutritional, physicochemical and microbial quality, The findings of the study show that the three purees were all microbiologically safe and of near neutral pH, but differed significantly （P 〈 0.05） in nutrient content （dry matter content, 12.76-28.23%; crude fiber, 1.37-2.90% fresh weight basis （FWB）; 13-carotene, 0.94-9.27 mg/100g dry weight basis （DWB）; starch, 10.20-18.30% FWB ＆ total sugar 27.08-31.76% DWB）. The purees had attractive appearance （ranging from yellow to dark orange）, with varying significantly different spectrophotometer hunters color scale （P 〈 0.05）, and flow ability. Conclusions from the findings show great potential of utilizing the varying properties of OFSP puree to produce enriched functional food products such as probiotic/prebiotic dairy, beverages, bakery and baby foods.

Nutritional and medicinal characteristics of Chinese giant salamander (Andrias davidianus) for applications in healthcare industry by artificial cultivation: A review

Andrias davidianus,i.e.Chinese giant salamander(CGS),is one of the largest and oldest amphibians existing in the world and is also one of the valuable biological resources of China.Wild CGS has been threatened with extinction in the past decades due to over capturing,deterioration of natural environment,the slow breeding and growth of the wild species in nature.However,in the past twenty years,with the breakthrough and progress of artificial breeding technology by artificial insemination,the number of artificially cultivated CGS has increased rapidly.Artificially cultivated CGS can either be released to the CGS living environment to increase the population in nature or legally applied in food and medicinal industry as a feedstock due to the unique nutritional and medicinal values of CGS as recorded historically.In this review,the nutritional components,bioactive components and medicinal activities of the artificially cultivated CGS will be summarized.The mucus,skin,meat and bone of CGS contain many different bioactive substances thereby having various medicinal activities including anti-aging,anti-fatigue,anti-tumor,therapy of burn and anti-infection and other physiological functions.This paper will further discuss the potential applications of the artificially cultivated CGS in healthcare industry and prospects of future technological development.

Brown rice:a missing nutrient-rich health food

Brown rice(BR)is a traditional health food being rich in various active substances, which have effective preventive and therapeutic effects on many diseases. In this review, we systemically summarized the efficacy of BR on cardiovascular diseases(CVDs), hyperlipidemia, hypertension, diabetes, obesity, osteoporosis, neurodegenerative diseases, cancer, immune disorders, inflammation, anxiety, liver and stomach damage, etc. Underlying mechanisms have also been analyzed, which include regulating lipid synthesis and metabolism, improving insulin levels and increasing glucose metabolism, anti-oxidation, promoting the immune system, transcription and non-transcriptional regulation, blocking cell cycle, thereby improving disease symptoms and reducing its recurrence rate. Generally, BR has been almost disappeared in modern society, but it is promising to exploit the potential to become a functional food. Further research on the nutritional value, variety differences, storage problems, taste and molecular mechanism of BR will be conducive to help meticulously design clinical intervention trials and ultimately improve the treatment and prevention of various diseases.

基于Web of Science文献计量学分析的全球老年食品研究进展

为深入了解国内外老年食品的研究现状和研究热点,该研究基于Web of Science核心合集(SCI-E)数据库,采用文献计量学理论和可视化分析技术,对1990~2020年全球老年食品研究文献进行分析,以为中国老年食品的研究和开发提供参考。全球有64个国家/地区、852个研究机构,236种期刊开展了老年食品研究,跨区域合作、多学科交叉融合频繁,美国、日本、法国、加拿大、中国等国家均表现出较大的研究体量和较强的合作关系,美国、荷兰老年食品研究的总体质量较高,优势研究机构大多位于欧美等发达国家,研究领域主要集中于营养学、食品科学技术、老年医学等,重点关注膳食补充、健康状况和相关风险。研究前沿有粮食不安全(food insecurity)、健康状况(health status)、生活质量(quality of life)、康复(rehabilitation)、超重(overweight)、有效性(validity)、吞咽困难(dysphagia)、滋味(taste)等。中国老年食品以糊粉类为主,分类混乱、结构单一、科技含量低,与美国、日本、荷兰等国相比还有较大的差距。中国作为世界上人口最多的国家,在人口老龄化加速发展的关键时期,老年食品的研发显得尤为迫切和重要。因此,未来老年食品研究应以老年医学和营养学理论为基础,重点开发营养强化食品和功能性食品,加强食品的感官修饰研究力度,以满足老年人营养和健康的多元化需求,积极应对全球人口老龄化问题。

Milk Products and Postmodern Humans: Public Education Fundamentals

Milk production in ruminants necessitates renovation of least available plant materials into most enriched nutrients. This involves pregastric microbial rumen fermentation of plant cells and production of volatile fatty acids (VFA) as substrates for mammary milk lactose, fat and protein synthesis. Thus, milk contains numerous bioactive substances functioning beyond solely their nutritive value. Essential amino acids, specialized casein, lactalbumins and globulins, peptides, nucleosides, nucleotides, unsaturated fatty acids such as conjugated linoleic acids, sphingomyelins, fat soluble vitamins and minerals of mainly calcium are principal examples. Whey proteins are insulinotropic, medium chain fatty acids improve insulin sensitivity, and calcium favorably influences fat distribution. Peptides and calcium can reduce blood pressure and cholesterol. Dairy consumption benefits folate availability and lowers blood homocystein and heart attack risks. Very early (< 3 mo of age) neonatal cow milk intake has been related to insulin-dependent diabetes. Non- breast milk intake during early stages of life is unarguably uncommon. Modern nutrition does in no standard circumstances authorize feeding such quite young neonates non-breast milks. Milk sufficiency for neonatal brain, nervous and immune systems, and bone development and tissue growth for even up to 2 yr without major needs for alternative foods is an evolutionary verification for its irreplaceable role in human nutrition. However, the increasing concerns of cardiovascular disorders, hypertension, and related complexities in modern populations due to improper nutrition have contributed to forming a fallacious public perception about milk in general and milk fat in particular as a possible risk factor. Despite such a functional nature of milk in improving human health, the confusion exists where education is suboptimal. Insightful education on milk science must accompany research to enable the public to discern a pseudo- science that unconsciously disregards milk as an animal fat food with serious health risks. With limited saturated fat intake from non-milk sources, increased milk consumption could bear a multitude of positive impacts on health even with high fat content. Milk is a collection of bioactive substances with unique nutritional properties that synergistically optimize the health of mind and physics in different age groups.

Seaweed farming for food and nutritional security,climate change mitigation and adaptation,and women empowerment:A review

Seaweed is a promising marine macroalgae of the millennium,providing various ecological,social,and economic benefits.At present,seaweed production reached 35.8 million t from farming,accounting for 97%of global seaweed output,with a world market of US$11.8 billion.Seaweeds are an excellent source of nutritious human food because of their low lipid content,high minerals,fibers,polyunsaturated fatty acids,polysaccharides,vitamins,and bioactive compounds.Many seaweed sub-products offer unique properties to develop various functional foods for the food processing industries.In the perspective of climate change mitigation,seaweed farms absorb carbon,serve as a CO_(2)sink and reduce agricultural emissions by providing raw materials for biofuel production and livestock feed.Seaweed farming system also helps in climate change adaptation by absorbing wave energy,safeguarding shorelines,raising the pH of the surrounding water,and oxygenating the waters to minimize the impacts of ocean acidification and hypoxia on a localized scale.Moreover,it contributes substantially to the sustainable development of the economic condition of coastal women by providing livelihood opportunities and ensuring financial solvency.This review paper highlights the significance of seaweed farming in global food and nutritional security,mitigation and adaptation to global climate change,and women empowerment within a single frame.This review paper also outlined the major issues and challenges of seaweed farming for obtaining maximum benefits in these aspects.The main challenges of making seaweed as a staple diet to millions of people include producing suitable species of seaweeds,making seaweed products accessible,affordable,nutritionally balanced,and attractive to the consumers.Various food products must be developed from seaweeds that may be considered equivalent to the foods consumed by humans today.Lack of effective marine spatial planning to avoid user conflicts is vital for expanding the seaweed farming systems to provide aquatic foods and contribute globally for mitigation and adaptation of climate change impacts.Hence,women’s empowerment through seaweed farming is primarily constrained by the lack of technical knowledge and financial resources to establish the coastal farming system.All the information discussed in this paper will help to understand the critical needs for large-scale seaweed farming for climate resilience mariculture,potentials for global food security,and future research on various aspects of seaweed farming and their diverse utilization.

Investigating Factors Influencing the Stability of Enteral Nutritional Emulsions Designed for Cancer Patients

Objective A commercially available reference product was“re-engineered”and the target emulsion was formulated to contain the same energy density,as well as the same percentage of energy sources,as the reference product.The particle size and distribution,polydispersity index(PDI),and zeta-potential of emulsions were measured as indices to analyse the quality of the emulsions.Methods The centrifugal stability(Ke)was examined as the main measure of the stability of the target emulsion.Critical parameters affecting the stability of emulsions were also determined,while the temperature was fixed at 30℃,shear speed at 3500 r/min,and shear time was 15 min.The optimal quantity of emulsifier was also studied in the crude homogenate.Results A relatively stable emulsion could be obtained by using PC-50 at a dosage of 2%as the emulsifier.A 2∶1 proportion of whey protein to casein,a 1∶1 proportion of maltodextrin(DE 10-15)to maltodextrin(DE 15-20)and medium chain triglyceride(MCT)in powder form were used to obtain the most desirable emulsion.Conclusion This study explored the critical parameters that influence the stability of a total nutrition enteral emulsion designed for cancer patients,providing useful information for further industrialisation of this and other emulsion products.

功能食品与膳食健康

膳食对居民健康有重要的影响,合理营养、平衡膳食是预防疾病、维持健康的基础。目前,我国仍存在营养调控不足、膳食结构失衡、健康产品缺乏等问题,与膳食相关慢性疾病发病率有上升趋势。作者将从居民对营养健康的关注、功能食品的监管政策和功能食品对营养健康的调控作用3个方面对我国功能食品与膳食健康发展现状进行综述,总结了我国功能食品产业的现存问题以及营养健康产业的未来发展趋势。

马铃薯营养特性及其功能性产品开发研究进展

马铃薯是世界第四大粮食作物,具有产量高、对环境适应能力强、种质资源丰富的特点。同时,马铃薯所含优质营养成分较高,其功能特性对人体健康也极其重要,因此,马铃薯受到了食品加工行业的广泛关注,深入研究马铃薯中的营养成分对食品工业、食品开发等行业均具有良好的意义。在此基础上,为了提高马铃薯在功能性食品开发方面的利用价值,本研究首先从马铃薯淀粉、蛋白、矿物质和膳食纤维等营养成分出发,概述其营养特性及在马铃薯中所占含量,深入分析了马铃薯的降血糖、抗菌和抗癌等生理功能,并进一步总结了马铃薯制品和马铃薯特色产品等功能性马铃薯食品的研究现状,讨论了目前马铃薯食品加工行业存在的问题并提出了相应的建议,旨在为功能性马铃薯食品的开发和产业化提供参考。

微藻的功能特性及其在食品中的应用研究进展

随着全球人口的增长,粮食生产逐渐呈现供不应求的局面,与此同时,日趋下降的环境质量也在迫使传统的食品供应体系发生改变。微藻中含有丰富的宏量营养素和生物活性物质,不仅可以为人体提供营养,而且具有抗氧化、抗菌、免疫调节等功能,作为潜在的食品原料新来源,受到越来越多的关注。本文综述了微藻的特征及可食用种类,详细介绍了微藻蛋白、多不饱和脂肪酸、多糖和其它生物活性物质的生理活性功能,深入讨论了其在替代肉类蛋白、补偿减盐食品风味、抑菌防腐和功能性食品开发方面的应用潜力及前景,总结了其在食品应用中现存的问题与挑战,展望未来的发展方向,旨在为微藻类食品的开发和食品新资源的探索提供理论参考。

我国特种食品产业现状与发展趋势

特种食品能够满足特殊环境和特殊岗位作业人群的营养健康需求,同时可以快速响应各类突发紧急事件,其产业发展关系到安全应急、国家稳定和人民健康事业。近年来,我国特种食品产业发展势头强劲,创新能力不断增强,产业规模持续扩大,正逐步成为新时期食品产业发展的新动向。本文回顾国内外特种食品的发展历程及产品特点,探讨其对保障特殊环境下人体营养健康的重要作用。通过文献调研系统梳理当前特种食品产业基础研究及技术发展现状。在此基础上,总结并展望特种食品产业面临的挑战以及未来发展趋势,旨在为我国特种食品研发及产业发展提供参考。

营养功能型稻米产业研究进展与展望

随着我国居民食物营养需求的增加,发展营养导向型农业逐渐成为共识,功能性食品作为其重要战略举措成为研究热点。文章总结了营养功能型稻米的发展历史和研究进展,系统梳理了低谷蛋白稻米、高抗性淀粉稻米、富含γ-氨基丁酸稻米、富含维生素稻米、富含矿物质稻米和富含花青素稻米等种类的营养功能特性、品种品质及产业应用,并根据产业发展现状提出推进营养功能型稻米一二三产融合发展、完善标准体系建设、品种选育注重综合品质等对策建议,以期推动我国营养功能型稻米产业发展。

微生物发酵工程对食品营养及保健功能的影响

随着科学技术的发展,现代微生物发酵工程已经不再局限于传统食品加工,在提高食品营养价值和开发保健功能食品方面应用广泛。基于此,本文系统分析微生物发酵工程对食品营养及保健功能的影响,探讨不同发酵微生物及发酵工艺对食品营养成分及保健功能的具体作用机制,并结合实际案例,阐述微生物发酵技术在现代食品工业中的应用及其发展前景。

球囊扩张训练结合阶梯式吞咽障碍食品方案对颅内肿瘤术后吞咽功能障碍患者摄食功能及营养状态的影响

目的探究球囊扩张训练结合阶梯式吞咽障碍食品方案对颅内肿瘤术后吞咽功能障碍患者摄食功能及营养状态的影响。方法选择2019年7月至2022年12月收治的80例颅内肿瘤术后吞咽功能障碍患者为研究对象,以随机数字表法将其分为对照组和观察组,每组40例。对照组接受常规护理+阶梯式吞咽障碍食品方案,观察组在对照组基础上加施球囊扩张训练。比较两组的干预效果。结果干预后,观察组的功能性经口摄食量表(FOIS)评分高于对照组,标准吞咽功能评估量表(SSA)评分低于对照组(P<0.05)。干预后,观察组的白蛋白(Alb)、转铁蛋白(TRF)、血红蛋白(Hb)水平均高于对照组(P<0.05)。干预后,观察组的误吸风险等级1~3级占比高于对照组(P<0.05)。结论球囊扩张训练结合阶梯式吞咽障碍食品方案用于颅内肿瘤术后吞咽功能障碍患者的护理中,可提高患者摄食功能,降低误吸风险等级,有助于改善营养状态。

食用醋粉作为新型食品添加剂的营养特性与功能评价

为了评估食用醋粉作为新型食品添加剂的营养特性与功能,本研究通过制备方法、理化特性、营养成分和功能性成分分析,对其抗氧化性、防腐保鲜效果及食品品质改善作用进行了系统研究。结果表明,食用醋粉在营养丰富性、功能性及安全性方面具有显著优势,具备广泛的应用前景。