Critical reviews in food science and nutrition最新文献

Hemp seed as an emerging source of nutritious functional ingredients. 大麻籽作为一种营养功能成分的新兴来源。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-23 DOI: 10.1080/10408398.2025.2534839

Laila Hossain, Kristin Whitney, Senay Simsek

{"title":"Hemp seed as an emerging source of nutritious functional ingredients.","authors":"Laila Hossain, Kristin Whitney, Senay Simsek","doi":"10.1080/10408398.2025.2534839","DOIUrl":"https://doi.org/10.1080/10408398.2025.2534839","url":null,"abstract":"Industrial hemp (Cannabis sativa L.), cultivated for its low THC content (<0.3%), is increasingly valued for its nutrient-rich seeds and broad applications in human nutrition. This review offers a holistic analysis of hemp seed utilization, covering agronomic, nutritional, processing, and economic aspects. Agronomic practices and environmental factors considerably influence the seed's nutritional profile, which includes high levels of complete proteins, essential fatty acids with an optimal ω-6 to ω-3 ratio, dietary fiber, and micronutrients. Hemp seeds also contain bioactive compounds with antioxidant and anti-inflammatory properties providing further health benefits and economic value. Advancements in processing methods, such as germination, fermentation, and cold pressing have enhanced nutrient bioavailability and reduced antinutritional factors, supporting the development of functional foods. Economically, the hemp seed market shows strong growth potential, driven by consumer demand for plant-based, sustainable food sources. However, challenges persist in scaling production and standardizing quality across supply chains. Hemp seeds represent a sustainable, nutrient-dense food ingredient with momentous potential to support health and diversify agricultural economies. Continued interdisciplinary research and supportive policy frameworks are essential to unlock their full value in the human diet.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":7.3,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144689097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enzyme immobilization on nanomaterials in food industry: current status and future perspectives. 纳米材料在食品工业中的酶固定化：现状与展望。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-23 DOI: 10.1080/10408398.2025.2533438

Lang Du, Yingzhuo Liang, Sifan Cui, Jianyang Wei, Jianqiao Liu, Shuling Zhang, Yuqing Zhang, Liya Zhou, Ying He, Li Ma, Jing Gao, Yanjun Jiang

{"title":"Enzyme immobilization on nanomaterials in food industry: current status and future perspectives.","authors":"Lang Du, Yingzhuo Liang, Sifan Cui, Jianyang Wei, Jianqiao Liu, Shuling Zhang, Yuqing Zhang, Liya Zhou, Ying He, Li Ma, Jing Gao, Yanjun Jiang","doi":"10.1080/10408398.2025.2533438","DOIUrl":"https://doi.org/10.1080/10408398.2025.2533438","url":null,"abstract":"Enzymes, as macromolecular biocatalysts, play an essential role in various food processing operations, including juice, baking, brewing, and dairy production. However, their applications are often constrained by poor thermal and pH stability, as well as sensitivity to chemical inhibitors. Enzyme immobilization, as one of the most effective tools in the food industry, offers a solution to these problems. Its principal advantage lies in the ability to shield enzymes from harsh environmental conditions, such as elevated temperatures and extreme pH levels, and it can be readily recovered or recycled compared to its free forms. In addition to the benefits of enzyme immobilization itself, the integration of enzymes with nanotechnology holds great promise for improving the efficiency and specificity of enzyme-based processes in food industry. The use of nanomaterials as carriers for enzymes can increase the surface area available for enzyme-catalyzed reactions, leading to higher yields and faster processing times. Overall, this review highlights the significance of enzyme immobilization and nanotechnology in the food industry and their potential for future advancement. The integration of these technologies can lead to the development of new food products and the improvement of existing processes, ultimately contributing to the sustainability and competitiveness of the food industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-32"},"PeriodicalIF":7.3,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144689096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advances in antibacterial strategies of organic acids coupled with cold sterilization methods for controlling bacterial contamination in beef carcasses and cuts. 有机酸结合冷杀菌控制牛肉胴体和切口细菌污染的抗菌策略研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-22 DOI: 10.1080/10408398.2025.2534162

Haojie Yu, Xiaochang Liu, Songshan Zhang, Yuanhua Lei, Bo Zou, Peng Xie, Baozhong Sun, Mingwu Zang

{"title":"Advances in antibacterial strategies of organic acids coupled with cold sterilization methods for controlling bacterial contamination in beef carcasses and cuts.","authors":"Haojie Yu, Xiaochang Liu, Songshan Zhang, Yuanhua Lei, Bo Zou, Peng Xie, Baozhong Sun, Mingwu Zang","doi":"10.1080/10408398.2025.2534162","DOIUrl":"https://doi.org/10.1080/10408398.2025.2534162","url":null,"abstract":"Decontamination of beef carcasses and cuts is gaining increased attention in the slaughtering industry because microbes are a risk factor for beef spoilage. Organic acids (OAs) have been used as antibacterial agents to decontaminate beef carcasses and cuts from a variety of bacteria. Nevertheless, the antibacterial efficacy of OAs is concentration-dependent. High concentrations have residual risk and a negative impact on sensory attributes, whereas low concentrations result in poor effectiveness. To address these challenges, the antimicrobial effect of OA-coupled cold sterilization methods (electrostatic spray, electrolytic water, and plasma-activated water) utilized to reduce the growth of foodborne pathogens is critically discussed. This review presents the latest progress on molecular-level antibacterial mechanisms of OAs, including permeation of bacterial membranes, energy competition, inhibition of macromolecule synthesis, increased intracellular osmotic pressure, and induced acid-resistant responses. The potential antibacterial mechanisms of electrostatic spray, electrolytic water, and plasma-activated water-coupled OAs were further explored. These techniques could effectively reduce foodborne pathogens in beef carcasses and cuts, while maintaining sensory quality. This information provides a necessary theoretical basis for extending the application of OA-coupled cold sterilization methods in the beef slaughtering industry.The antibacterial mechanisms of organic acids and challenges were reviewed.Cold sterilization methods stimulate the antibacterial potential of organic acids.Organic acids coupled these methods have good consumer acceptance and compliance.They also have low-cost advantage and good application prospects.Coupling technologies can effectively make up for shortcomings of organic acids.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-16"},"PeriodicalIF":7.3,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144689095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mechanisms of food-derived active peptides ameliorating or preventing hyperlipidemia and bioinformatics analysis of molecular targets. 食源性活性肽改善或预防高脂血症的机制及分子靶点的生物信息学分析。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-22 DOI: 10.1080/10408398.2025.2534171

Ying Shao, Chunlong Liu, Dawa Zhuoma, Yazhou Liu, Mengyi Liu, Puba Zhaxi, Junchi Wang, Xiaohong Kou, Zhaohui Xue

{"title":"Mechanisms of food-derived active peptides ameliorating or preventing hyperlipidemia and bioinformatics analysis of molecular targets.","authors":"Ying Shao, Chunlong Liu, Dawa Zhuoma, Yazhou Liu, Mengyi Liu, Puba Zhaxi, Junchi Wang, Xiaohong Kou, Zhaohui Xue","doi":"10.1080/10408398.2025.2534171","DOIUrl":"https://doi.org/10.1080/10408398.2025.2534171","url":null,"abstract":"Hyperlipidemia is a prevalent metabolic disorder that can lead to other illnesses. Natural products in food, such as active peptides, can help alleviate hyperlipidemia. This study seeks to elucidate the mechanism through which food-derived active peptides (FDAPs) mitigate hyperlipidemia. Through comprehensive literature analysis, we estimated the efficacy and mechanism of FDAPs in reducing blood lipid levels. The results indicate that the structure-activity relationship (SAP) of FDAPs, the ability to regulate intestinal flora, and the regulation of relevant gene expression serve as the primary mechanisms. We leverage bioinformatics methods to analyze the lipid-lowering mechanism of FDAPs. By utilizing the OMIM database, GeneCard database, and TTD database, we identified the differential expressed genes (DEGs) that intersect with FDAPs, linked to hyperlipidemia. String, GO, and KEGG analysis reveal the further mechanism. Furthermore, we screened out the 22 molecular targets. String, GO, and KEGG analysis revealed that FDAPs likely achieve lipid reduction by regulating the expression of HMGCR, CYP7A1, and FAS. The strong correlation between lipid reduction by FDAPs and metabolic pathways, PPAR signaling pathway, and alcoholic liver disease provides valuable insights for the development of novel drugs.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":7.3,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144682185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Omics techniques in investigating the mechanism of novel technologies on microorganisms: an update review. 组学技术在研究微生物新技术机制中的应用：最新综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-21 DOI: 10.1080/10408398.2025.2530537

Han Wang, Yingying Sun, Yana Liu, Fei Jia, Xingmin Li, Ruitong Dai

{"title":"Omics techniques in investigating the mechanism of novel technologies on microorganisms: an update review.","authors":"Han Wang, Yingying Sun, Yana Liu, Fei Jia, Xingmin Li, Ruitong Dai","doi":"10.1080/10408398.2025.2530537","DOIUrl":"https://doi.org/10.1080/10408398.2025.2530537","url":null,"abstract":"As global food consumption rises, microbial inactivation technologies face dual challenges: ensuring safety while preserving quality. Although transcriptomics, proteomics, and metabolomics have advanced mechanistic studies of novel technologies (NTs), existing reviews often lack a systematic integration of these Omics approaches to address microbial adaptive responses. Additionally, when exposed to NTs, pathogens deploy sophisticated countermeasures that may compromise both food quality and consumer health. Therefore, understanding how different NTs affect specific bacteria is crucial in mitigating these risks. This review also discusses the challenges and future trends for NTs and Omics in food safety. Many NTs fail to balance antimicrobial efficacy with food integrity, indicating that future approaches may involve combining different NTs together or with chemical agents (e.g. disinfectants and antimicrobials) to achieve synergistic antimicrobial effects. Compared to single-Omics analyses, multi-Omics approaches provide deeper insights into microbial response mechanisms and enable more precise identification of NTs' key targets. We also critically evaluate why current analytical bottlenecks, such as instrument sensitivity limitations and data interoperability barriers- constrain the applications of Omics in industrial settings. Ultimately, the analysis highlights that the integrated Omics frameworks, rather than incremental improvements to NTs alone, will drive next-generation solutions for food safety.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":7.3,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative nutritional outcomes in preterm infants and formulation optimization of infant formula: a review. 早产儿的比较营养结局和婴儿配方优化：综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-21 DOI: 10.1080/10408398.2025.2528727

Yanchen Liu, Zhao Zhang, Guangqing Mu, Xuemei Zhu

引用次数: 0

Microbial valorization of food waste into biosurfactants: innovations and application in food industry. 微生物将食物垃圾转化为生物表面活性剂：创新及其在食品工业中的应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-20 DOI: 10.1080/10408398.2025.2535513

Hangxin Zhu, Fan Zhang, Jiajie Hu, Zipei Zhang, Ruojie Zhang

{"title":"Microbial valorization of food waste into biosurfactants: innovations and application in food industry.","authors":"Hangxin Zhu, Fan Zhang, Jiajie Hu, Zipei Zhang, Ruojie Zhang","doi":"10.1080/10408398.2025.2535513","DOIUrl":"https://doi.org/10.1080/10408398.2025.2535513","url":null,"abstract":"Chemical surfactants are inexpensive but non-biodegradable, persisting in the environment and causing ecological contamination and potential health risks. In contrast, biosurfactants are biodegradable, sustainable, and exhibit low toxicity, making them promising alternatives. However, high production cost of biosurfactant remains a major barrier to their widespread adoption. This review critically examines the potential of utilizing food waste substrates, such as fruit and vegetable waste, frying oil, and expired dairy products, to reduce biosurfactant production costs by supporting the growth and metabolism of biosurfactant-producing microbes. Specifically, we highlight the biosurfactant-producing capabilities of Lactic acid bacteria (LAB), Bacillus spp., and yeast, with emphasis on their substrate specificity, biosurfactant yield and extraction methods. The review further explores the impact of different substrate types on microbial metabolism, along with the pretreatment processes required to enhance substrate utilization efficiency. Moreover, the review examines the role of genetic engineering and fermentation process optimization in improving biosurfactant yields and production efficiency. Additionally, the review highlights the emulsifying properties, functional properties of biosurfactants and examines their current and potential applications in the food industry. Leveraging food waste, such as molasses, soybean oil, and soybean meal, offers a sustainable solution to reduce production costs and address challenges in the downstream processing of biosurfactants.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":7.3,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144667375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Staphylococcus aureus in food safety: antimicrobial resistance, detection technologies, and future perspectives. 食品安全中的金黄色葡萄球菌：抗菌素耐药性、检测技术和未来展望。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-18 DOI: 10.1080/10408398.2025.2528165

Joselene C Nunes Nascimento, Verônica O Alvarenga, Bruno N Paulino, Adriana B de Cerqueira E Silva, Juliana R Matos, Iuri L Dos Santos Rosário, Ivo Henrique P Andrade, José Givanildo Silva, Marion Costa

{"title":"Staphylococcus aureus in food safety: antimicrobial resistance, detection technologies, and future perspectives.","authors":"Joselene C Nunes Nascimento, Verônica O Alvarenga, Bruno N Paulino, Adriana B de Cerqueira E Silva, Juliana R Matos, Iuri L Dos Santos Rosário, Ivo Henrique P Andrade, José Givanildo Silva, Marion Costa","doi":"10.1080/10408398.2025.2528165","DOIUrl":"https://doi.org/10.1080/10408398.2025.2528165","url":null,"abstract":"Staphylococcus aureus is an important zoonotic pathogen associated with severe infections in both humans and animals. Food contaminated with staphylococcal enterotoxins can lead to food poisoning, characterized by symptoms such as nausea, vomiting, and diarrhea. This review examines a broad spectrum of S. aureus and its enterotoxins in food, with particular attention to the implications for public health. While the review includes a focus on methicillin-resistant S. aureus (MRSA) in foodborne illnesses, it also discusses other challenges posed by this pathogen, including antimicrobial resistance and its role in food contamination. The review highlights strategies for prevention and control, such as hygiene practices, temperature management, and advancements in detection technologies. Furthermore, innovations in natural antimicrobial agents and thermal/non-thermal technologies are improving food safety without compromising quality. Despite advancements, challenges remain in combating S. aureus contamination. Ongoing research focuses on developing new technologies to deactivate the pathogen and its toxins. In conclusion, addressing these challenges requires sustained efforts to enhance food safety protocols, alongside identifying future research needs in technology development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-24"},"PeriodicalIF":7.3,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144658636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection. 基于量子点表面增强拉曼光谱在食品安全检测中的创新应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-17 DOI: 10.1080/10408398.2025.2531224

Wenhui Wang, Ruiyun Zhou, Heera Jayan, Limei Yin, Xingjun Shao, Xiaobo Zou, Zhiming Guo

{"title":"Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection.","authors":"Wenhui Wang, Ruiyun Zhou, Heera Jayan, Limei Yin, Xingjun Shao, Xiaobo Zou, Zhiming Guo","doi":"10.1080/10408398.2025.2531224","DOIUrl":"https://doi.org/10.1080/10408398.2025.2531224","url":null,"abstract":"Surface-enhanced Raman scattering (SERS) is a fingerprint-type, and nondestructive testing technique that has advantages for testing of hazardous substances in food. However, conventional substrates limit their practical applications due to their high cost, complex preparation, and poor selectivity. Quantum dots (QDs) are emerging as ideal SERS substances, gradually attracting the attention of researchers in the field of sensing. They address the challenges of poor stability and selectivity in SERS technology. The rational design and construction of QDs-SERS substrates are particularly well-suited for detecting hazardous substances in complex food matrices. Despite these advancements, a comprehensive review on the integration of QDs in SERS for food safety applications is still lacking. This review summarizes the recent progress in SERS for detecting food safety hazards, focusing on four key areas: pesticide residues, illegal additives, foodborne pathogens and heavy metal ions. SERS enhancement mechanism and the unique properties of QDs are introduced. The design strategies and application potential of QDs-based SERS substrates in food safety detection are highlighted. Finally, the limitations and future directions of QDs-based SERS substrates in food safety detection are critically discussed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-20"},"PeriodicalIF":7.3,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144648718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phenolics and polyphenolics in mangrove plants: antioxidant activity and recent trends in food application - a review. 红树林植物中的酚类和多酚类物质：抗氧化活性及其在食品应用中的最新趋势

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-17 DOI: 10.1080/10408398.2025.2525449

Eliot Patrick Botosoa, Fereidoon Shahidi

引用次数: 0