Annual Review of Food Science and Technology食品科学与技术年度综述
Annual Review of Food Science and Technology(英文缩写 ANNU REV FOOD SCI T),ISSN 1941-1413,eISSN 1941-1421,中文译名:食品科学与技术年度综述 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-11-01 至 2026-10-31，按本站收录文献的发表日期统计。
期刊介绍
历年影响因子趋势
| JCR 数据年份 | 影响因子 | JCR 分区 |
|---|---|---|
| 2021 | 14.714 | Q1 |
| 2022 | 12.400 | Q1 |
| 2023 | 10.600 | Q1 |
| 2024 | 12.400 | Q1 |
| 2025 | 15.400 | Q1 |
Annual Review of Food Science and Technology 最新收录文献
-
1. Food-Derived Peptides: Neuropeptides and the Diet-Microbiome-Brain Axis.
1. 食物源肽：神经肽与饮食-微生物组-脑轴PMID:日期:2026-04Food-derived peptides are short chains of amino acids encrypted in the proteins of several plant sources. Several functions of food-derived peptides, or bioactive peptides (BPs), such as antioxidant, antihypertensive, antidiabetic, antiobesity, and antimicrobial, have been well studied. However, at the beginning of the twenty-first century, due to stressful situations such as prolonged aging and pandemic diseases, the study of BPs with the potential to mitigate the impact of anxiety, cognitive impairment, and the progression of neurodegenerative diseases has received increased attention. Classical processes such as enzymatic hydrolysis, fermentation, the use of probiotics, and the simulation of gastrointestinal digestion are used to release BPs. Heating, high pressure, and in silico design are methods proposed to obtain novel peptides. In addition, gut microbiota play a key role in the metabolism of dietary proteins; therefore, through cross-kingdom communication, the diet-gut-brain axis is a fundamental mechanism in maintaining health status that is only just beginning to be understood. Furthermore, attention is being paid to small peptides, or noncoding peptides, which can be found in dietary foods, as new players capable of modulating the diet-gut-brain axis.
-
2. {"_":"Alternatives to the Vegetable Oil Hydrogenation Process to Reduce -Fatty Acids.","i":["Trans"]}
PMID:日期:2026-04Partial hydrogenation (PH) is a traditional modification technique used to tailor the physicochemical properties of vegetable oils for applications in bakery products, margarines, shortenings, and confectioneries. However, evidence from clinical studies has linked -fatty acids (TFAs) in partially hydrogenated oils (PHOs) to increased risks of cardiovascular diseases and other metabolic disorders. This has prompted regulatory bans and global phase-outs of tailored vegetable oils produced using the decades-old process of PH. In response, significant efforts have been directed toward developing alternative modification techniques (such as modified hydrogenation, genetic engineering, interesterification, oleogelation, sonocrystallization) aimed at reducing or eliminating TFAs. In this article, the recent advances in the use of these alternative techniques are reviewed. The progress in global regulatory frameworks targeting TFA elimination as well as current challenges and prospective directions in the development of TFA-free fats are discussed. The insights presented here offer a comprehensive understanding of the technological advancements and policy actions shaping the future of oil modification in the food industry.
-
3. Aquaculture for Sustainable Human Dietary Protein.
3. 可持续人类膳食蛋白质的水产养殖PMID:日期:2026-04[中文摘要] 水产养殖，即养殖鱼类、软体动物、甲壳类和藻类等水生生物，仍然是养活不断增长的世界人口的最可行方法之一。目前，水生动物（主要是鱼类、软体动物和甲壳类）占水产养殖的72%，其中89%用于人类消费，提供了人类摄入动物蛋白总量的7.7%。水生动物蛋白不仅富含必需氨基酸，而且消化率高。此外，水产养殖是一种高效且可持续的动物蛋白生产方式，部分原因在于水生动物的饲料效率较高、能耗较低且环境影响较小。水产养殖的发展速度高度依赖于水产饲料。因此，许多日粮和环境因素可能影响水生动物的蛋白质沉积和必需氨基酸组成。可持续水产养殖还面临诸多挑战，如环境、气候和资源因素，本文也对此进行了讨论。
[英文摘要] Aquaculture, the farming of aquatic organisms such as fish, mollusks, crustaceans, and algae, continues to be one of the most viable methods to feed the growing world population. Currently, aquatic animals, mainly fish, mollusks, and crustaceans, account for 72% of aquaculture, 89% of which is used for human consumption, providing 7.7% of the total animal protein ingested by humans. Aquatic animal protein not only is rich in essential amino acids but also has high digestibility. Moreover, aquaculture is an efficient and sustainable way of producing animal protein, partially due to the higher feed efficiency of aquatic animals, lower energy consumption, and fewer environmental impacts. The speed of aquaculture development is highly dependent on the aquafeeds. Accordingly, many dietary and environmental factors could affect the aquatic animal protein deposition and essential amino acid composition. Sustainable aquaculture also faces many challenges, such as environmental, climate, and resource factors, which are also discussed.
-
4. Synthetic Biology Approaches in Reducing Mycotoxin Contamination and Enhancing Food System Sustainability.
4. 减少霉菌毒素污染和提高食品系统可持续性的合成生物学方法PMID:日期:2026-04[中文摘要] 极端气候事件正在加剧真菌毒素（mycotoxin）污染——即丝状真菌产生的毒性次级代谢产物——对人类和动物健康构成严重威胁，并造成全球重大粮食损失。合成生物学为真菌毒素消减及食品与食品加工副产物的可持续利用提供了变革性解决方案。真菌毒素控制的关键进展整合了人工智能与多组学技术，以开发识别元件、抗菌剂和降解酶，从而实现对产毒真菌和真菌毒素的快速检测与有效控制。可持续性应用涵盖三个领域：通过工程化微生物升级循环实现副产物增值、新型可食用材料（如真菌蛋白），以及提高作物产量和抗病性，凸显了CRISPR多重编辑和微生物细胞工厂等新兴技术。总体而言，本研究强调了合成生物学在真菌毒素降解及食品及其副产物增值转化中的关键作用，推动迈向粮食安全和循环生物经济。
[英文摘要] Extreme climate events are escalating mycotoxin contamination-toxic secondary metabolites from filamentous fungi-posing severe threats to human/animal health and causing significant global food losses. Synthetic biology offers transformative solutions for mycotoxin mitigation and sustainable utilization of food and by-products from food processing. Key advances in mycotoxin control integrate artificial intelligence and multi-omics to develop recognition elements, antimicrobial agents, and degrading enzymes, which enable rapid detection and effective control of both mycotoxin-producing fungi and mycotoxins. Sustainability applications span three domains: by-product valorization via engineered microbial upcycling, new edible materials (e.g., fungal proteins), and enhancement of crop yield and disease resistance, highlighting emerging technologies like CRISPR-based multiplex editing and microbial cell factories. Collectively, this work underscores synthetic biology's critical role in mycotoxin degradation and value-added conversion of food and its by-products, driving progress toward food security and circular bioeconomy.
-
5. Sustainable Processing in Food Manufacturing.
5. 食品制造中的可持续加工PMID:日期:2026-04[中文摘要] 本综述聚焦于可持续食品加工的技术层面：即原料转化为供消费者食品的转化效率。渐进式和跨越式技术发展同时发生。单元操作持续逐步提高效率，夹点技术等系统评估工具有助于优化加工系统。采用非热、电驱动工艺可减少食品成分的降解，并使原料得到更充分的利用。干法分级和干湿混合分离等温和加工方法可使从原料中分离出的所有成分获得更好的品质。全面转向温和精炼和以功能为导向的产品配方可大幅降低整个生产链的环境影响，但需要重新设计工艺系统。利用生物技术通过细胞工厂生产食品配料是一项令人振奋的进展，可能彻底改变我们生产食品的方式。
[英文摘要] This review focuses on the technical side of sustainable food processing: the efficiency of the conversion of raw materials into foods that are offered to consumers. Both incremental and stepwise technological developments take place at the same time. Unit operations continue to gradually become more efficient, and system assessment tools such as pinch technology help to optimize processing systems. Use of nonthermal, electrically driven processes reduces degradation of food components and enables more complete use of raw materials. Mild processing methods such as dry fractionation and hybrid dry-wet separations enable better quality of all the components that are isolated from a raw material. Full transition to mild refining and functionality-oriented product formulation dramatically reduces the environmental impact of the complete production chain but requires a process system redesign. The use of biotechnology to produce food ingredients using cell factories is an exciting development that could revolutionize the way we produce foods.
-
6. Predicting Fiber Specificity on Gut Microbiome Modulation.
PMID:日期:2026-02-10Dietary fibers are crucial in shaping gut microbial composition and functionality. Physical complexity and chemical interactions between fibers and the gut environment lead to diverse and specialized responses that involve entire food webs of gut bacteria; however, there is comparatively less emphasis on understanding ecological dynamics to predict these outcomes. These responses may potentially promote either a broader (less specific) or narrower (more specific) group of gut bacterial taxa, which may vary across individuals. This review examines fiber specificity at the organismal and community levels by exploring mechanistic interactions among dietary fibers and gut bacteria. We discuss the interplay of exogenous and endogenous factors and the structure-function relationships influencing fiber specificity. We establish a mathematical framework to describe specificity in fiber-microbiome interactions based on directionality, magnitude, and stochasticity of fiber-microbiome ecological responses. Finally, we identify research gaps to enhance fiber-microbiota predictions, with implications for strategies aimed at optimizing fiber design.
-
7. Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome.
7. 谷物食品的植物蛋白强化：市场洞察及对膳食暴露组的营养学意义PMID:日期:2026-02-05[中文摘要] 植物蛋白在合理搭配时能够满足膳食需求，但避免食用豆类、豆腐或天贝的人群可能难以维持充足的蛋白质摄入。部分人可能转而食用超加工食品，从而减少对富含纤维、微量营养素密集的蛋白质来源的摄入，并增加对添加剂及加工衍生污染物的暴露。这些因素可能扰乱营养暴露组，即个体一生中所面临的膳食暴露的总和。为评估食品行业是否解决了这些问题，我们分析了来自不同地理区域29个国家的240种蛋白质强化面包和意大利面产品的营养标签。尽管蛋白质强化可以改善氨基酸平衡、增加膳食纤维、降低血糖反应并增强饱腹感，但其潜力受到以下因素的限制：过度依赖功能性但赖氨酸含量低的面筋蛋白、抗营养因子的存在，以及在纳入更多样化植物蛋白来源方面所面临的技术、经济或文化障碍。战略性配料复配、精准加工和人工智能辅助配方方法是有望帮助生产营养均衡、安全且可持续的谷物产品的新工具，以契合植物优先膳食模式。
[英文摘要] Plant proteins can meet dietary needs when properly combined, but individuals who avoid legumes, tofu, or tempeh may struggle to maintain adequate protein intake. Some may turn to ultraprocessed foods, reducing their intake of fiber-rich, micronutrient-dense protein sources and increasing exposure to additives and processing-derived contaminants. These factors can disrupt the nutritional exposome, referring to the totality of dietary exposure that an individual faces throughout life. To evaluate whether the food industry addresses these issues, we analyzed the nutrition labels of 240 protein-fortified bread and pasta products from 29 countries across diverse geographic regions. Although protein fortification can improve amino acid balance, increase dietary fiber, lower glycemic response, and increase satiety, its potential is limited by the excessive reliance on functional but lysine-poor gluten, the presence of antinutritional factors, and technological, economic, or cultural barriers to incorporating more diverse plant-protein sources. Strategic ingredient blending, precision processing, and AI-assisted formulation approaches are new tools poised to help produce nutritionally balanced, safe, and sustainable cereal products aligned with plant-forward diets.
-
8. Functional Diversity of Probiotic Effector Molecules: Insights into Their Role in Improving Gut Health.
8. 益生菌效应分子的功能多样性：对其在改善肠道健康中作用的深入见解PMID:日期:2026-02-02[中文摘要] 益生菌通过益生菌效应分子（probiotic effector molecules, PEMs）发挥多种作用，这些分子是分泌型或表面相关的生物活性化合物。PEMs的主要类别包括细菌聚糖聚合物（如胞外多糖）、表面蛋白和菌毛、分泌肽和酶、细胞外囊泡以及小分子代谢物。这些生物活性化合物介导宿主-微生物间的交互对话，增强上皮屏障完整性，塑造肠道微生物群落，并调节免疫应答。其产生具有菌株特异性并受环境条件影响，而其活性则依赖于与Toll样受体、G蛋白偶联受体和芳香烃受体等受体的相互作用。主要挑战包括新型PEMs的高通量鉴定、其在肠道中产生的原位验证以及有效剂量的确定。新兴方法，包括比较基因组学、合成生物学和下一代益生菌，有望释放PEMs的治疗潜力。对PEMs多样性及功能的机制性理解将有助于靶向益生菌疗法和创新功能性食品的设计。
[英文摘要] Probiotics exert many effects through probiotic effector molecules (PEMs), which are secreted or surface-associated bioactive compounds. Key classes of PEMs include bacterial glycan polymers (e.g., exopolysaccharides), surface proteins and pili, secreted peptides and enzymes, extracellular vesicles, and small-molecule metabolites. These bioactive compounds mediate host-microbe crosstalk, reinforcing epithelial barrier integrity, shaping gut microbial communities, and modulating immune responses. Their production is strain-specific and influenced by environmental conditions, whereas their activities depend on receptor interactions such as with Toll-like receptors, G protein-coupled receptors, and aryl hydrocarbon receptors. Major challenges include high-throughput identification of novel PEMs, in situ verification of their gut production, and determination of effective doses. Emerging approaches, including comparative genomics, synthetic biology, and next-generation probiotics, promise to unlock PEMs' therapeutic potential. A mechanistic understanding of PEM diversity and function will facilitate the design of targeted probiotic therapies and innovative functional foods.
-
9. From Fork to Feelings: How Foods Shape Mental Health via the Microbiota-Gut-Brain Axis.
9. 从食物到情绪：食物如何通过微生物群-肠-脑轴影响心理健康PMID:日期:2026-02-02[中文摘要] 微生物群-肠-脑轴被定义为肠道微生物群与大脑之间的双向交流，通过神经、代谢、免疫和内分泌信号发挥作用。它在心理健康中起着重要作用，调节应激反应、情绪和认知功能，并在精神疾病中发生改变。尽管肠道微生物群在健康成年期保持稳定，但它可受生活方式、药物和饮食的调节，使其成为心理健康干预的一个可操作靶点。饮食正逐渐成为一种通过调节肠道微生物群来改善心理健康的可行选择。高能量、高脂肪和高糖饮食与心理健康状况不佳有关，而地中海饮食、富含纤维的饮食和发酵食品饮食则显示出益处，这可能是通过提供特定营养素和有益微生物代谢产物（如短链脂肪酸）实现的。然而，需要更多针对变异性和混杂因素的人体研究来揭示这些机制并支持个性化/精准营养。本综述讨论了当前证据，并提出开展多学科、严谨的饮食-微生物群-心理健康研究。
[英文摘要] The microbiota-gut-brain axis, defined as the bidirectional communication linking the gut microbiota with the brain, operates through neural, metabolic, immune, and endocrine signals. It plays an important role in mental health, regulating stress response, mood, and cognitive function, and is altered in psychiatric conditions. Although the gut microbiota remains stable during healthy adulthood, it is modifiable by lifestyle, medication, and diet, making it a tractable target for mental health interventions. Diet is emerging as a viable option to improve mental health through gut microbiota modulation. Energy-dense, high-fat, and high-sugar diets have been linked to poor mental health, whereas Mediterranean, fiber-rich, and fermented-food diets show benefits, possibly through provision of specific nutrients and beneficial microbial metabolites such as short-chain fatty acids. However, more human research addressing variability and confounding is needed to unlock these mechanisms and support personalized/precision nutrition. This review discusses current evidence and proposes multidisciplinary, rigorous diet-microbiota-mental health research.
-
10. Technological Advances and the Challenges for Large-Scale Cultured Meat Production.
10. 技术进步与大规模培养肉生产面临的挑战PMID:日期:2026-01-30Cultured meat, produced through in vitro cultivation of animal cells, represents a promising solution to the environmental, ethical, and resource-intensive challenges of conventional livestock production. Significant technological advances have been achieved in seed cell acquisition, serum-free culture media development, bioreactor scale-up, 3D tissue formation, and sensory enhancement. Nevertheless, substantial hurdles persist in achieving cost-effective large-scale production, ensuring product safety and quality, establishing robust regulatory frameworks, and securing widespread consumer acceptance. This review examines recent progress throughout the cultured meat production chain, critically analyzes unresolved challenges, and outlines essential research priorities for realizing its industrial potential.