Critical reviews in food science and nutrition最新文献_第2页

International standards and safety protocols for gluten-free food: providing protection for people with gluten related disorders and learning from successful practices in countries worldwide. 无麸质食品的国际标准和安全协议：为患有麸质相关疾病的人提供保护，并学习世界各国的成功做法。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-01 DOI: 10.1080/10408398.2025.2566385

Fabiana Magnabosco de Vargas, Louise Thomé Cardoso, Amanda Didoné, Lívia Zimmer Vieira, João P M Lima, Janaína Guimarães Venzke, Viviani Ruffo de Oliveira

{"title":"International standards and safety protocols for gluten-free food: providing protection for people with gluten related disorders and learning from successful practices in countries worldwide.","authors":"Fabiana Magnabosco de Vargas, Louise Thomé Cardoso, Amanda Didoné, Lívia Zimmer Vieira, João P M Lima, Janaína Guimarães Venzke, Viviani Ruffo de Oliveira","doi":"10.1080/10408398.2025.2566385","DOIUrl":"https://doi.org/10.1080/10408398.2025.2566385","url":null,"abstract":"Gluten labeling is critical for the protection of the health of people with celiac disease (CD), guaranteeing access to safe food. However, global regulations on food labeling vary widely, including differences in the criteria for considering a product \"gluten-free,\" allowable gluten limits (usually 10 or 20 ppm) and requirements to prevent cross-contamination. This lack of uniformity can create challenges for consumers and industry, especially in international trade. Some countries, such as those from the European Union and the United States, have adopted more rigorous legislation, with clear limits and requirements for good production practices. In other countries, such as China, South Korea and Colombia, for example, there are no regulations for gluten labeling yet, although there is legislation for the labeling of allergens, including wheat, rye, barley and oats. Standardized and transparent labeling plays an educational role, raising public awareness and pushing industries to adopt safe practices throughout the production chain. This not only increases consumer confidence in foods labeled \"gluten-free,\" but also reinforces producers' responsibility to provide products that meet the needs of those living with CD. Thus, clear and standardized regulations are a step that helps guarantee truly safe food for people with CD.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-7"},"PeriodicalIF":8.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145198642","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

Quorum quenching as an emerging management tool for food contamination control. 群体猝灭作为一种新兴的食品污染控制管理工具。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-10-01 DOI: 10.1080/10408398.2025.2566864

Nan Zhao, Xinyue Fan, Zhongyang Liu, Yiwei Jiang, Xinyi Chen, Yiting Tang, Ting Yu, Fujie Yan

{"title":"Quorum quenching as an emerging management tool for food contamination control.","authors":"Nan Zhao, Xinyue Fan, Zhongyang Liu, Yiwei Jiang, Xinyi Chen, Yiting Tang, Ting Yu, Fujie Yan","doi":"10.1080/10408398.2025.2566864","DOIUrl":"https://doi.org/10.1080/10408398.2025.2566864","url":null,"abstract":"The overuse of antibiotics and synthetic preservatives in conventional food preservation has led to growing concerns regarding microbial resistance and ecological impact. In response, quorum quenching (QQ) has emerged as a promising alternative that disrupts bacterial communication pathways without exerting lethal pressure, thereby mitigating the development of resistance. This review systematically examines the regulatory architectures of quorum sensing (QS) systems in major foodborne pathogens, emphasizing their roles in biofilm formation and virulence expression. It further elaborates the molecular mechanisms of QQ, which primarily involve inhibiting signal synthesis, enzymatically degrading signal molecules, and competitively blocking receptor binding. With demonstrated applications across environmental, agricultural, food, and medical sectors, QQ shows significant potential for reducing foodborne diseases and improving public health. However, challenges remain in the cost-effective production, regulatory approval, and compatibility of QQ agents within complex food matrices. Future integration with intelligent packaging and AI-driven delivery systems may enable real-time monitoring and responsive biocontrol. This work provides a cross-disciplinary assessment of QQ's implementation pathways, bridging fundamental mechanisms to practical applications in agri-food systems.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-34"},"PeriodicalIF":8.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145198634","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

Endophytic filamentous fungi in grapes and wine: identification, interaction, role and mechanism, potential application, and challenge. 葡萄和葡萄酒内生丝状真菌：鉴定、相互作用、作用和机制、潜在应用和挑战。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-30 DOI: 10.1080/10408398.2025.2566389

Jinnan Zhao, Di Wu, Junjie Gao, Yaoyao Song, Yanlin Liu, Yi Qin, Yuyang Song, Xixi Zhao, Yao Lu

{"title":"Endophytic filamentous fungi in grapes and wine: identification, interaction, role and mechanism, potential application, and challenge.","authors":"Jinnan Zhao, Di Wu, Junjie Gao, Yaoyao Song, Yanlin Liu, Yi Qin, Yuyang Song, Xixi Zhao, Yao Lu","doi":"10.1080/10408398.2025.2566389","DOIUrl":"https://doi.org/10.1080/10408398.2025.2566389","url":null,"abstract":"Endophytic filamentous fungi (EFFs) are an important part of the grape microbial community. They synthesize various secondary metabolites that directly influence grape growth and metabolism, ultimately affecting wine quality. To develop EFFs as useful resources for viticulture management and wine fermentation, it is urgent to have a comprehensive understanding of EFFs' role in grape growth, and their influence on the wine sensory characteristics. This review aims to summarize the distribution and identification of EFFs in grapes and explore their interactions with other microorganisms. The effects and mechanisms of EFFs on grape growth, metabolism, and resistance to environmental stresses were elucidated. Emphasis is placed on the contribution of EFFs to wine quality and the potential for their application in winemaking industry. In general, EFFs exhibit antagonistic or competitive relationships with yeast and bacteria during grape growth and wine fermentation. EFFs show great potential for vineyard management by promoting growth, increasing antioxidant activity, preventing pathogens, and resisting the stress of adverse factors. In addition, EFFs contribute to the color, aroma, and taste of wine, and have shown application prospect in the preparation of bio-adjuncts, immobilized yeasts, microbial agents, and functional enzymes.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":8.8,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145198631","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

Hybrid meat for flexitarian consumers: technological advancements, diversity in plant proteins and consumer preferences. 弹性素食消费者的杂交肉：技术进步，植物蛋白的多样性和消费者的偏好。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-29 DOI: 10.1080/10408398.2025.2564890

Prabhjot Kaur, Rimalpreet Kaur, Sameer Sharma, Sukhpreet Kaur

{"title":"Hybrid meat for flexitarian consumers: technological advancements, diversity in plant proteins and consumer preferences.","authors":"Prabhjot Kaur, Rimalpreet Kaur, Sameer Sharma, Sukhpreet Kaur","doi":"10.1080/10408398.2025.2564890","DOIUrl":"https://doi.org/10.1080/10408398.2025.2564890","url":null,"abstract":"The increasing global demand for sustainable and health-conscious food options has catalyzed the production of hybrid meat products that merges conventional meat with plant-based ingredients or alternative proteins in order to create required nutritional and sustainable products. Hybrid meat products represent an innovative approach in balancing the environmental impact of meat production with the growing interest in plant-based nutrition. This review explores the formulation strategies, technological advancements such as utilization of different texturization techniques like 3D printing, high moisture extrusion, shear cell technology and electro spinning along with novel packaging techniques like modified atmosphere packaging, vacuum packaging and so on. Emphasis is placed on ingredient compatibility, textural optimization, sensory acceptability, and consumer perception. The integration of plant proteins and functional components aims to reduce the reliance on traditional meat while preserving desirable meat characteristics. Challenges such as achieving product uniformity and gaining consumer trust are also addressed. Incorporating legumes, grains, mycoproteins, and algae-based components not only enhances the nutritional profile but also contributes to the improved sustainability metrics such as reduced greenhouse gas emissions and water consumption. Recent advancements in food processing and extrusion techniques have enabled the hybrid meat products to closely mimic the physicochemical and organoleptic properties of conventional meat.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":8.8,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184762","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

A comprehensive overview of three novel plant proteins approved by EFSA: alfalfa protein concentrate, rapeseed and mung bean protein isolates. 全面概述了欧洲食品安全局批准的三种新型植物蛋白：苜蓿浓缩蛋白，油菜籽和绿豆分离蛋白。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-29 DOI: 10.1080/10408398.2025.2564898

Büşra Oktar, Ana Cristina De Aguiar Saldanha Pinheiro, Silvia Tappi, Pietro Rocculi

{"title":"A comprehensive overview of three novel plant proteins approved by EFSA: alfalfa protein concentrate, rapeseed and mung bean protein isolates.","authors":"Büşra Oktar, Ana Cristina De Aguiar Saldanha Pinheiro, Silvia Tappi, Pietro Rocculi","doi":"10.1080/10408398.2025.2564898","DOIUrl":"https://doi.org/10.1080/10408398.2025.2564898","url":null,"abstract":"The European Food Safety Authority has authorized alfalfa protein concentrate, rapeseed protein isolate, and mung bean protein isolate as novel foods with recommended uses and dosages. This review presents the latest research on their production methods, considering both traditional and advanced technologies for improving protein extraction and processing. These plant proteins have a significant potential to address global food security challenges by providing sustainable and nutritious alternatives to animal proteins. This review also discusses the health benefits and risks of these novel proteins, with a focus on the impact of antinutrients that could compromise their nutritional value. A detailed comparison of their functional properties and amino acid profiles with those of commercially available plant proteins revealed no significant differences. Furthermore, these proteins can be integrated into a wide range of foods, such as bakery products, meat, dairy, and egg substitutes, taking into account their solubility, texture, and other functional properties. Consumer preferences, market trends, and food neophobia play important roles in the introduction of novel foods. Finally, the potential of these proteins to contribute to sustainable food systems and address global food sustainability challenges was highlighted, making them essential for the future of global food production.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":8.8,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145191388","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

Polyphenol metabolites in human milk: potential role in support of healthy infant development, a narrative review. 母乳中的多酚代谢物：支持健康婴儿发育的潜在作用，一篇叙述性综述。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-29 DOI: 10.1080/10408398.2025.2565433

Chelsey Fiecke, Nicole Knox, Aline Andres, Mario G Ferruzzi, Colin D Kay

{"title":"Polyphenol metabolites in human milk: potential role in support of healthy infant development, a narrative review.","authors":"Chelsey Fiecke, Nicole Knox, Aline Andres, Mario G Ferruzzi, Colin D Kay","doi":"10.1080/10408398.2025.2565433","DOIUrl":"https://doi.org/10.1080/10408398.2025.2565433","url":null,"abstract":"Polyphenols are a broad class of phytochemicals derived from intake of fruits, vegetables, and whole grains. Due to emerging evidence linking healthy dietary patterns to maternal and child health benefits, there is increasing interest in dietary bioactives such as polyphenols in human milk. This narrative review critically evaluates evidence supporting the transfer of polyphenols to breastfed infants in human milk, potential role of maternal diet and other non-dietary characteristics (e.g., lactation duration, genetics) in modifying polyphenol composition and concentrations in human milk, and the relationship between human milk polyphenols and infant development. Over the last decade, 20 studies have reported polyphenols or phenolic metabolite concentrations in human milk. Although polyphenols can be transferred to infant circulation via human milk, evidence supporting a role for human milk polyphenols in infant development is still limited. Maternal dietary intake influences polyphenol composition and concentrations of human milk, with other reports suggesting that maternal metabotype, lactation stage, demographics, and genetics may play a role. Future studies need to include a broader assessment of polyphenols and their metabolites in human milk, their concentrations relative to clinically relevant metabolic processes, and systematic integration of additional maternal factors that may influence polyphenol metabolism or human milk composition.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-31"},"PeriodicalIF":8.8,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145191402","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

Recent development and applications of emerging biosensing technologies and on-site analytical devices for food adulteration detection: a critical review. 食品掺假检测中新兴生物传感技术和现场分析设备的最新发展和应用：综述。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-29 DOI: 10.1080/10408398.2025.2564216

Biru Han, Xinna Xie, Yina Zhao, Jingwen Zhang, Xinyan Yang, Yujun Jiang, Wei Zhang, Xianlong Zhang

{"title":"Recent development and applications of emerging biosensing technologies and on-site analytical devices for food adulteration detection: a critical review.","authors":"Biru Han, Xinna Xie, Yina Zhao, Jingwen Zhang, Xinyan Yang, Yujun Jiang, Wei Zhang, Xianlong Zhang","doi":"10.1080/10408398.2025.2564216","DOIUrl":"https://doi.org/10.1080/10408398.2025.2564216","url":null,"abstract":"The increasing incidence of food adulteration poses a significant challenge to global health and food safety. Although current detection methods can effectively complete food adulteration detection, they usually require complex pre-preparation processes and professional technicians to some extent. Therefore, the development of rapid and on-site detection technologies for food adulteration is imperative. Recently, biosensing technologies and portable devices have been developed for efficient and precise food adulteration detection. In this review, the strengths and weaknesses of conventional food adulteration detection methods were compared. The recent development of emerging biosensing technologies (i.e., antibody-based biosensors, aptamer-based biosensors, molecular imprinted polymers (MIPs)-based biosensors, and clustered regularly interspaced short palindromic repeats-associated proteins (CRISPR/Cas) systems-based biosensors) and portable analytical devices (e.g., lateral flow assays (LFAs), microfluidic devices, handheld Raman, and nanopore-based devices) for food adulteration detection has been comprehensively summarized and discussed. Remarkably, the challenges and opportunities in this field have been proposed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-20"},"PeriodicalIF":8.8,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184732","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 and challenges in breakfast cereals: nutrition, innovation, and sustainability. 早餐谷物的进展与挑战：营养、创新和可持续性。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-29 DOI: 10.1080/10408398.2025.2564889

Fatma Boukid, Cristina M Rosell

{"title":"Advances and challenges in breakfast cereals: nutrition, innovation, and sustainability.","authors":"Fatma Boukid, Cristina M Rosell","doi":"10.1080/10408398.2025.2564889","DOIUrl":"https://doi.org/10.1080/10408398.2025.2564889","url":null,"abstract":"Changing consumer lifestyles, nutritional awareness, and technological innovations have driven the evolution of breakfast cereals from simple grain-based foods to complex, widely marketed products. Modern breakfast cereals incorporate diverse ingredients, processing techniques, and formats to meet the needs of various demographics and dietary preferences. Nutritionally, they have progressed from basic starch sources to fortified products enriched with fiber, protein, vitamins, and minerals. However, their health effects largely depend on their composition and the accompaniments consumed with them. This review examines the classification, nutritional changes, and global role of breakfast cereals, highlighting the influence of technological advancements, globalization, and sustainability concerns. A comprehensive literature review of scientific publications, market reports, and consumer surveys was conducted to explore developments and trends. As plant-based alternatives, functional ingredients, and clean-label demands gain momentum, the sector is well-positioned to meet the growing demand for health-conscious and sustainable foods. The future of breakfast cereals lies in balancing innovation with consumer expectations for health, flavor, and environmental responsibility, ensuring their continued relevance in modern diets.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":8.8,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184794","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

Functional factors for precision nutrition interventions in starch-based delivery systems. 淀粉基输送系统中精确营养干预的功能因子。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-26 DOI: 10.1080/10408398.2025.2564213

Mengyuan Qin, Lingjin Li, Jing Du, Yan Hong, Zhengbiao Gu, Li Cheng, Zhaofeng Li, Caiming Li, Xiaofeng Ban

{"title":"Functional factors for precision nutrition interventions in starch-based delivery systems.","authors":"Mengyuan Qin, Lingjin Li, Jing Du, Yan Hong, Zhengbiao Gu, Li Cheng, Zhaofeng Li, Caiming Li, Xiaofeng Ban","doi":"10.1080/10408398.2025.2564213","DOIUrl":"https://doi.org/10.1080/10408398.2025.2564213","url":null,"abstract":"Chronic diseases such as diabetes, cardiovascular diseases, and cancer pose significant global health challenges. Precision nutrition, which delivers specific functional factors to meet individual health needs, shows promise in managing these conditions. Starch-based delivery systems enhance the bioavailability and efficacy of these functional factors due to their biocompatibility, biodegradability, and tunable properties. This review provides a comprehensive analysis of starch-based delivery systems for precision nutrition. It examines the biological barriers to oral delivery and investigates how starch-based carriers, such as nanoparticles, microcapsules, and hydrogels, can be engineered to address these challenges. Additionally, the applications of starch-based targeted delivery systems for various functional factors are highlighted, and their potential in managing chronic diseases such as inflammatory bowel disease, diabetes, and cancer are discussed. Starch-based delivery systems improve the stability, bioavailability, and targeted delivery of functional factors. These systems can be customized for specific health conditions and personalized nutrition. This review highlights their importance in precision nutrition and offers an overview of the current and future trends in the field.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174089","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

Exploring the role of surface-enhanced Raman spectroscopy (SERS) in ensuring dairy quality and safety: recent progress and future prospects. 探讨表面增强拉曼光谱（SERS）在确保乳制品质量和安全中的作用：最新进展和未来展望。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-09-26 DOI: 10.1080/10408398.2025.2560674

Jiaqi Tian, Liyao Tang, Gang Lu, Jingshun Yang, Shuang Liu, Dexin Zhang, Pengfei Wang, Ling Kong, Zhiwei Chen, Mati Ullah Khan

{"title":"Exploring the role of surface-enhanced Raman spectroscopy (SERS) in ensuring dairy quality and safety: recent progress and future prospects.","authors":"Jiaqi Tian, Liyao Tang, Gang Lu, Jingshun Yang, Shuang Liu, Dexin Zhang, Pengfei Wang, Ling Kong, Zhiwei Chen, Mati Ullah Khan","doi":"10.1080/10408398.2025.2560674","DOIUrl":"https://doi.org/10.1080/10408398.2025.2560674","url":null,"abstract":"Surface-Enhanced Raman Spectroscopy (SERS) has emerged as a powerful analytical technique for ensuring the safety and quality of dairy products by enabling rapid, sensitive, and nondestructive detection of contaminants, pathogens, and adulterants. This review surveys SERS applications in detecting veterinary and pesticide residues, heavy metals, mycotoxins, and microbial pathogens. This review examines the main advantages of SERS and the challenges associated with substrate reproducibility and matrix effects on sensitivity, especially in complex dairy matrices such as milk, cheese, and yogurt. Recent advances in matrix design are discussed, including the development of low-cost and reproducible nanomaterials and the integration of SERS with microfluidics, Machine Learning (ML) and fluorescence. Additionally, the review addresses the need for standardized protocols (SOPs) and cost reduction strategies to facilitate the widespread industrial adoption of SERS. Finally, the paper examines ongoing research aimed at overcoming current technical challenges and optimizing data interpretation, positioning SERS as a transformative tool for real-time, on-site monitoring of dairy product safety and quality. The future outlook for SERS in dairy quality control is promising, with significant potential for integration into emerging technologies, thereby supporting more efficient and transparent food safety practices across the dairy industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-26"},"PeriodicalIF":8.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174151","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