Abstract：
:Biofilms are the universal lifestyle of bacteria enclosed in extracellular polymeric substances (EPS) on the contact surfaces of food processing facilities. The EPS-encapsulated foodborne bacterial pathogens are the main food contaminant sources, posing a serious threat to human health. The microcrystalline, sophisticated and dynamic biofilms necessitate the development of conventional microscopic imaging and spectral technology. Nanosensors, which can transfer the biochemical information into optical signals, have recently emerged for biofilm optical detection with high sensitivity and high spatial resolution at nanoscale scopes. Therefore, the aim of this review is to clarify the main detection scope in biofilms and the detection principles of optical nanosensors arousing Raman enhancement, fluoresce conversion and color change. The difficulties and challenges of biofilm characterization including the secretion and variation of main biochemical components are first discussed, the details about the principles and application examples of bioassays targeting foodborne pathogens based on optical nanosensors are then summarized. Finally, the challenges and future trends in developing optical nanosensors are also highlighted. The current review indicates that optical nanosensors have taken the challenges of detecting biofilm in complex food samples, including the characterization of biofilm formation mechanism, identification of microbial metabolic activities, diagnosis of potential food pathogens and sanitation monitoring of food processing equipment. Numerous in-depth explorations and various trials have proven that the bioassays based on multifunctional optical nanosensors are promising to ensure and promote food safety and quality. However, there still remains a daunting challenge to structure reproducible, biocompatible and applicable nano-sensors for biofilm characterization, identification, and imaging.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Pu H,Xu Y,Sun DW,Wei Q,Li Xdoi
10.1080/10408398.2020.1808877subject
Has Abstractpub_date
2020-09-03 00:00:00pages
1-18eissn
1040-8398issn
1549-7852pub_type
杂志文章abstract：:Lactobacillus and Bifidobacterium strains, their isolated constituents and substances that they secrete exert various anti-cancer actions, resulting from their anti-proliferative, pro-apoptotic and anti-oxidant properties. They can express and secrete anti-oxidant enzymes, bind reactive oxygen species, release small m...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2018.1494539
更新日期：2019-01-01 00:00:00
abstract：:Food and feed safety risk assessment uses multi-parameter models to evaluate the likelihood of adverse events associated with exposure to hazards in human health, plant health, animal health, animal welfare, and the environment. Systematic review and meta-analysis are established methods for answering questions in hea...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,meta分析,评审
doi：10.1080/10408398.2013.769933
更新日期：2015-01-01 00:00:00
abstract：:Food preferences and dietary habits are heavily influenced by taste perception. There is growing interest in characterizing taste preferences based on genetic variation. Genetic differences in the ability to perceive key tastes may impact eating behavior and nutritional intake. Therefore, increased understanding of ta...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2016.1152229
更新日期：2018-01-22 00:00:00
abstract：BACKGROUND AND AIMS:Worldwide, cardiovascular diseases (CVDs) remains as the main cause of mortality. Observational studies supports an association between intake of tomato products or lycopene with a reduced CVDs risk. Our aim was to undertake a systematic review and meta-analysis of the evidence on the topic. METHOD...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,meta分析
doi：10.1080/10408398.2017.1362630
更新日期：2019-01-01 00:00:00
abstract：:Food contamination is a common phenomenon in the production, distribution and consumption of processed and agricultural commodities all over the world. Food safety is now taking the frontal stage in food production, processing and distribution. This study assessed the presence of aflatoxigenic fungi and mycotoxins in ...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2018.1548429
更新日期：2020-01-01 00:00:00
abstract：:The incidence of differentiated thyroid cancer has been increasing in the last decades all over the world. Such a steady growth cannot be entirely attributable to more intensive thyroid nodule screening and more sensitive diagnostic procedures. Several environmental factors have changed with sufficient rapidity in the...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2020.1714542
更新日期：2021-01-01 00:00:00
abstract：:Industrial waste management is nowadays one of the main issues for ensuring a sustainable environment. Dairy waste management in particular, is very crucial in view of the high organic matter and high nutrient levels contained in dairy effluents. Dairy waste can be effectively treated either with aerobic or anaerobic ...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408390591000695
更新日期：2006-01-01 00:00:00
abstract：:Whereas green tea has historically been consumed in high quantities in Northeast Asia, its popularity is also increasing in many Western countries. Green tea is an abundant source of plant polyphenols exhibiting numerous effects that are potentially beneficial for human health. Accumulating evidence suggests that gree...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2014.1003365
更新日期：2017-05-24 00:00:00
abstract：:Evidence-based profiling of obesity and overweight in Indigenous Australian children has been poor. This study systematically reviewed evidence of the prevalence and patterns of obesity/overweight, with respect to gender, age, remoteness, and birth weight, in Indigenous Australian children, 0-18 years (PROSPERO CRD420...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2014.991816
更新日期：2017-05-03 00:00:00
abstract：:Carrageenan (CGN) is a common food additive that has been widely used for decades as a gelling, thickening and stabilizing agent. Carrageenan has been proven safe for human consumption; however, there has been significant confusion in the literature between CGN and the products of intentional acid-hydrolysis of CGN, w...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2018.1481822
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abstract：:Scientific developments have increased awareness of possible links between diet and health within the scientific community and in the general public and have generated interest in the use of disease-related health claims on food labels. The enactment of the Nutrition, Labeling, and Education Act for the first time aut...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章
doi：10.1080/10408399509527681
更新日期：1995-01-01 00:00:00
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journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398809527473
更新日期：1988-01-01 00:00:00
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journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2010.521600
更新日期：2013-01-01 00:00:00
abstract：:The processing of dry-cured ham is very complex and involves numerous biochemical reactions that are reviewed in this article. Muscle proteins undergo an intense proteolysis, resulting in a great number of small peptides and high amounts of free amino acids. The enzymes responsible of these changes are proteinases (ca...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408699891274237
更新日期：1998-05-01 00:00:00
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journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章
doi：10.1080/10408398.2020.1845605
更新日期：2020-11-16 00:00:00
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journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2015.1031726
更新日期：2017-05-24 00:00:00
abstract：:Chitin is a polysaccharide composed from N-acetyl-D-glucosamine units. It is the second most abundant biopolymer on Earth and found mainly in invertebrates, insects, marine diatoms, algae, fungi, and yeasts. Recent investigations confirm the suitability of chitin and its derivatives in chemistry, biotechnology, medici...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408690390826473
更新日期：2003-01-01 00:00:00
abstract：:Diabetic retinopathy is a common condition that occurs in patients with diabetes with long-standing hyperglycemia that is characterized by inappropriate angiogenesis. This pathological angiogenesis could be a sort of physiological proliferative response to injury by the endothelium. Recent studies suggested that react...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2011.565523
更新日期：2014-01-01 00:00:00
abstract：:Kefir is a natural complex fermented milk product containing more than 50 species of probiotic bacteria and yeast, and has been demonstrated to have multiple properties conferring health benefits, including antiobesity, anti-hepatic steatosis, antioxidative, antiallergenic, antitumor, anti-inflammatory, cholesterol-lo...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2018.1428168
更新日期：2019-01-01 00:00:00
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journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2017.1404442
更新日期：2019-01-01 00:00:00
abstract：:Folate-binding protein (FBP) was discovered in cow's milk around 40 years ago. Bovine FBP belongs to a family of several folate-binding proteins. In milk, it is a soluble whey protein with the ability to sequester folate from blood plasma. Bovine FBP is a well-characterized protein in terms of amino acid sequence and ...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2010.500499
更新日期：2012-01-01 00:00:00
abstract：:In vitro meat production is a novel idea of producing meat without involving animals with the help of tissue engineering techniques. This biofabrication of complex living products by using various bioengineering techniques is a potential solution to reduce the ill effects of current meat production systems and can dra...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2014.924899
更新日期：2017-03-04 00:00:00
abstract：:Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, comp...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2014.935847
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journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章
doi：10.1080/10408398.2020.1866490
更新日期：2020-12-28 00:00:00
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journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章
doi：10.1080/10408398.2020.1870927
更新日期：2021-01-18 00:00:00
abstract：:Dairy has been described as everything from a superfood to a poison; yet, arguments, assumptions, and data justifying these labels are not always clear. We used an issue-based information system, "dialogue mapping™," to summarize scientific points of a live panel discussion on the putative effects of dairy on cardiova...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章
doi：10.1080/10408398.2020.1722941
更新日期：2021-01-01 00:00:00
abstract：:Limonoids are heavily oxygenated, modified triterpenes dominant in Meliaceae and Rutaceae plant families. The term 'limonoid' is derived from limonin, which was first identified as the bitter constituent of Citrus seeds in 1841. This group of secondary metabolites exhibits a wide range of biological properties, includ...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2011.581400
更新日期：2014-01-01 00:00:00
abstract：:The vascular endothelium that forms an interface between the blood and the surrounding tissues is continuously exposed to both physiologic and pathophysiologic stimuli. These stimuli are often mediated by nutrients that can contribute to the overall function of the endothelial cell in the regulation of vascular tone, ...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408399409527663
更新日期：1994-01-01 00:00:00
abstract：:The microstructure of food matrixes, and specifically that of wheat-flour dough, determines mechanical behavior. Consequently, the analysis of such microstructure is both necessary and useful for understanding the physico-chemical and mechanical alterations during the production of cereal-based products such as breads...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
doi：10.1080/10408398.2012.656476
更新日期：2015-01-01 00:00:00
abstract：:Coffee is one of the most widely consumed beverages in the world. It has primarily consumed due to its stimulant effect and unique taste since the ancient times. Afterwards, its consumption has been historically associated with a lower risk of some diseases such as type 2 diabetes mellitus, obesity, cardiovascular dis...
journal_title：Critical reviews in food science and nutrition
pub_type： 杂志文章,评审
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更新日期：2019-01-01 00:00:00
