Critical reviews in food science and nutrition最新文献

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Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control. 迈向智能3D食品打印:从材料、制造、监测和控制的角度综述。
IF 8.8 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2025-07-29 DOI: 10.1080/10408398.2025.2538546
Jaehwi Seol, Jinhyun Kim, Yeonggeol Hong, Minseok Cha, Sangbae Park, Kyoung-Je Jang, Soo-Jung Kim, Hyoung Il Son
{"title":"Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control.","authors":"Jaehwi Seol, Jinhyun Kim, Yeonggeol Hong, Minseok Cha, Sangbae Park, Kyoung-Je Jang, Soo-Jung Kim, Hyoung Il Son","doi":"10.1080/10408398.2025.2538546","DOIUrl":"https://doi.org/10.1080/10408398.2025.2538546","url":null,"abstract":"<p><p>Three-dimensional food printing (3DFP) involves the creation of edible products by structuring materials using 3D printing technology. 3DFP has garnered significant attention due to its vast potential in the food industry, offering advantages in food customization, precision, creativity, and reducing waste during food production. The key components of 3DFP include food ink materials, fabrication processes, and sensing and control technologies. This review provides an in-depth examination of these elements. First, it summarizes key considerations regarding material characteristics, and discusses both basic and advanced materials for 3DFP. Next, it explores fabrication processes, including their underlying principles, and highlights advanced 3DFP fabrication methods for producing high-quality printed food products. It also introduces sensing, monitoring, and control strategies to enhance real-time process precision and stability. The review concludes with a discussion on the future directions and prospects of intelligent 3DFP systems.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-32"},"PeriodicalIF":8.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144728503","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
Future trends in using diacylglycerols in the meat sector: emphasizing their synthesis, metabolism, health benefits, and interactions with myofibrillar proteins. 在肉类领域使用二酰基甘油的未来趋势:强调它们的合成、代谢、健康益处以及与肌原纤维蛋白的相互作用。
IF 8.8 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2025-07-28 DOI: 10.1080/10408398.2025.2538548
Ziyi Wang, Iftikhar Hussain Badar, Yafei Zhou, Haotian Liu, Qian Chen, Baohua Kong, Qian Liu
{"title":"Future trends in using diacylglycerols in the meat sector: emphasizing their synthesis, metabolism, health benefits, and interactions with myofibrillar proteins.","authors":"Ziyi Wang, Iftikhar Hussain Badar, Yafei Zhou, Haotian Liu, Qian Chen, Baohua Kong, Qian Liu","doi":"10.1080/10408398.2025.2538548","DOIUrl":"https://doi.org/10.1080/10408398.2025.2538548","url":null,"abstract":"<p><p>With heightened awareness of cardiovascular health and obesity-particularly visceral adiposity-contemporary consumers prioritize dietary lipid quality and quantity. Substituting triacylglycerol (TAG)-based fat sources with diacylglycerol (DAG)-based sources in meat products without compromising the sensory and technological properties can fulfill consumers' demand for healthier meat products. This review delineates the metabolic pathway distinctions between DAGs and TAGs, summarizes the health benefits of DAGs, and documents their synthesis methodologies. Furthermore, it contrasts animal-derived and plant-derived DAGs while examining recent advances in plant-derived DAG emulsions. Building on this foundation, emerging research on the interaction between DAGs and myofibrillar proteins (MPs) positions them as promising fat replacers in meat products, warranting further exploration for effective quality preservation. Application prospects and implementation barriers for DAGs in emulsified meat systems are also examined. Ultimately, this comprehensive analysis offers valuable insights and guidance for developing healthier meat products and advancing the application of DAGs in the food industry.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":8.8,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144728502","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
Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents. 减少食品中杂环芳香胺(PhIP, IQ, MeIQ, MeIQx)的形成和毒性:亲核化合物作为缓解剂的潜力。
IF 8.8 1区 农林科学
Critical reviews in food science and nutrition Pub Date : 2025-07-24 DOI: 10.1080/10408398.2025.2534173
Angye D Caro-Cabarcas, Franco Pedreschi, María Salomé Mariotti-Celis
{"title":"Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents.","authors":"Angye D Caro-Cabarcas, Franco Pedreschi, María Salomé Mariotti-Celis","doi":"10.1080/10408398.2025.2534173","DOIUrl":"10.1080/10408398.2025.2534173","url":null,"abstract":"<p><p>This review presents significant advances in the study of heterocyclic aromatic amines (HAAs), potentially carcinogenic compounds formed during the cooking of meat products. The main implicated precursors and carbonyl-amine formation pathways associated with the most common HAAs in highly cooked meats are analyzed: PhIP, IQ, MeIQ, and MeIQx. Furthermore, the use of nucleophilic compounds as a mitigation strategy is evaluated, detailing their proposed mechanisms of action and their efficacy in reducing these compounds. Emphasis is placed on the toxicology of HAAs and the importance of reducing both their toxicity and dietary exposure. Furthermore, the review identifies critical gaps in knowledge, such as the need to investigate alternative formation pathways and potentially implicated biomolecules, as well as the limited exploration of certain inhibitors, such as amino acids and thiols. Overall, this work offers an updated perspective that can guide future research and foster the development of safer food technologies.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":8.8,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144697834","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
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":"<p><p>Industrial hemp (<i>Cannabis sativa</i> 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.</p>","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":"<p><p>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.</p>","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":"<p><p>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.</p>","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":"<p><p><b>Hyperlipidemia</b> is a prevalent metabolic disorder that can lead to other illnesses. Natural products in food, such as active peptides, can help alleviate <b>hyperlipidemia</b>. This study seeks to elucidate the mechanism through which food-derived active peptides (FDAPs) mitigate <b>hyperlipidemia</b>. 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 <b>bioinformatics</b> 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 <b>hyperlipidemia</b>. String, GO, and KEGG analysis reveal the further mechanism. Furthermore, we screened out the 22 <b>molecular targets</b>. 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 <b>signaling pathway</b>, and alcoholic liver disease provides valuable insights for the development of novel drugs.</p>","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":"<i>Omics</i> 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":"<p><p>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 <i>Omics</i> 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 <i>Omics</i> 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-<i>Omics</i> analyses, multi-<i>Omics</i> 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 <i>Omics</i> in industrial settings. Ultimately, the analysis highlights that the integrated <i>Omics</i> frameworks, rather than incremental improvements to NTs alone, will drive next-generation solutions for food safety.</p>","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
{"title":"Comparative nutritional outcomes in preterm infants and formulation optimization of infant formula: a review.","authors":"Yanchen Liu, Zhao Zhang, Guangqing Mu, Xuemei Zhu","doi":"10.1080/10408398.2025.2528727","DOIUrl":"https://doi.org/10.1080/10408398.2025.2528727","url":null,"abstract":"<p><p>Preterm infants, born before 37 wks of gestation, require specialized nutrition to support catch-up growth and minimize metabolic risks. This review compares key enteral nutrition sources-breast milk, fortified breast milk, and preterm infant formula-highlighting their compositional differences and effects on growth and development. It emphasizes the importance of mimicking human milk components, particularly lipids, proteins, and oligosaccharides, to enhance feeding outcomes and gut microbiota development, and explores recent advancements in formula optimization. Personalized nutrition strategies, considering intake volume, breast milk composition, the components of human milk fortifiers, and the safety of mixed nutritional supplements, are essential. Emerging technologies, including encapsulation, the regulatory approval of novel ingredients, and AI-driven tools, offer new possibilities for improving nutritional outcomes in preterm infants.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-20"},"PeriodicalIF":7.3,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674064","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
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":"<p><p>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), <i>Bacillus</i> 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.</p>","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
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