New biological strategies for preventing and controlling food contaminants in the supply chain: Smart use of common plant-derived substances

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-08 DOI:10.1016/j.foodchem.2025.143757

Changwei Liu , Lu Liu , Haiyan Lin , Senwen Deng , Hongzhe Zeng , Xin Shi , Zhixiang Ling , Fang Zhou , Zhonghua Liu , Shiyin Guo

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引用次数: 0

Abstract

Traditional means of contaminant management that rely on chemical additives and high-temperature processing have raised concerns about long-term safety and environmental issues in the modern food supply chain. Therefore, sustainable, safe, and innovative strategies are urgently needed. Plant-derived substances are known for their biological activity and antifouling potential as natural alternatives for contamination control. This review examines the sources of various contaminants, the categories of plant-derived substances, the action mechanisms, and their feasibility in the food supply chain. The smart use of plant-derived substances to improve microbial, chemical, and metal contamination in the food blockchain is not only a profound fusion of nature and technology, but also a mutual combination of ecological preservation and food safety. However, the realization of its commercialization is subject to multiple sanctions, but as the thorny issues are gradually resolved, the consolidation and market for the new strategies will thrive.

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预防和控制供应链中食品污染物的新生物策略：明智地使用常见的植物源物质

依赖于化学添加剂和高温处理的传统污染物管理手段在现代食品供应链中引起了对长期安全和环境问题的关注。因此，迫切需要可持续、安全、创新的战略。植物源性物质以其生物活性和防污潜力而闻名，是控制污染的天然替代品。本文综述了各种污染物的来源、植物源性物质的种类、作用机制及其在食品供应链中的可行性。智能利用植物源性物质改善食品中的微生物、化学和金属污染，不仅是自然与技术的深刻融合，也是生态保护与食品安全的相互结合。然而，其商业化的实现受到多重制裁，但随着棘手问题的逐步解决，新战略的整合和市场将蓬勃发展。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.