Critical reviews in food science and nutrition最新文献_第4页

Innovative approaches in leaf protein extraction: advancements, challenges, and applications in sustainable food formulation and design. 叶蛋白提取的创新方法：在可持续食品配方和设计中的进展、挑战和应用。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-08-08 DOI: 10.1080/10408398.2025.2542516

Kinjal A Furia, Mahsa Majzoobi, Peter J Torley, Asgar Farahnaky

{"title":"Innovative approaches in leaf protein extraction: advancements, challenges, and applications in sustainable food formulation and design.","authors":"Kinjal A Furia, Mahsa Majzoobi, Peter J Torley, Asgar Farahnaky","doi":"10.1080/10408398.2025.2542516","DOIUrl":"10.1080/10408398.2025.2542516","url":null,"abstract":"The growing demand for sustainable protein sources has recognized leaf protein as a promising alternative, valued for its rich nutritional profile and environmental benefits. Extracted from various plant leaves, leaf proteins are high in essential amino acids and offer potential for multiple food applications. Their extraction also supports circular economy principles by converting agricultural by-products into valuable resources. Recent advances in extraction technologies, such as enzymatic hydrolysis, ultrasound-assisted extraction, and membrane filtration, have improved protein yield, purity, and functionality. These techniques aim to overcome traditional challenges, particularly removing chlorophyll and anti-nutritional factors that affect flavor, color, and overall consumer acceptance. However, despite notable progress, significant hurdles remain in scaling up extraction for commercial use. Low protein yields, high processing costs, and the persistence of undesirable sensory attributes, such as green color and earthy flavors, limit wider adoption. This review provides a comprehensive analysis of recent advancements in leaf protein extraction, highlights key technological and commercial barriers, and explores potential food applications. Synthesizing current research identifies opportunities for innovation to improve extraction efficiency, enhance product quality, and promote the use of leaf proteins in sustainable food systems. Future developments could significantly contribute to addressing global protein demands sustainably.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1287-1319"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144798440","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

Prevalence of CAMPYLOBACTER in specific food and food products: a systematic literature review and meta-analysis. 弯曲杆菌在特定食品和食品中的流行：系统文献综述和荟萃分析。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-08-09 DOI: 10.1080/10408398.2025.2539402

Angela Mwangi, Catherine Kunyanga, Jonathan H Sogin, Sophia Ngala, Benard Aliwa, Robert S Onsare, Alex Ndiritu

{"title":"Prevalence of CAMPYLOBACTER in specific food and food products: a systematic literature review and meta-analysis.","authors":"Angela Mwangi, Catherine Kunyanga, Jonathan H Sogin, Sophia Ngala, Benard Aliwa, Robert S Onsare, Alex Ndiritu","doi":"10.1080/10408398.2025.2539402","DOIUrl":"10.1080/10408398.2025.2539402","url":null,"abstract":"Food safety has emerged as a major global concern due to the growing number of food contamination incidences. As a result, foodborne disease burdens continue to rise, adversely affecting the growing number of vulnerable populations. A major pathogen of concern worldwide is Campylobacter, primarily associated with raw foods of animal origin. The pathogen is responsible for causing human campylobacteriosis and other serious health symptoms that result in high case-fatality rates and disability-adjusted life years (DALYs). Therefore, this systematic review and meta-analysis compiled results of cross-sectional primary studies reporting the prevalence of Campylobacter spp. in foods. Following the Preferred Reporting Items for Systematic Review and Meta-analysis protocol, a total of 131 articles were included in the meta-analysis after screening and assessment. From the meta-analysis conducted at a 95% confidence interval, Campylobacter was highly prevalent in poultry products (51.9% [47.0-56.7]) and vegetable products (43.3% [17.9-68.7]), but least prevalent in ready-to-eat foods (5.50% [-0.31-11.3]). This systematic literature review and meta-analysis identified poultry product consumption as a primary risk factor for campylobacteriosis transmission. These findings underscore the need for effective risk management strategies across the poultry production value chain to mitigate this public health threat.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1088-1101"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144803833","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

The indicator amino acid oxidation (IAAO) technique: a novel approach to assess protein intakes that maximize whole-body protein anabolism. 指示氨基酸氧化（IAAO）技术：一种评估蛋白质摄入量的新方法，可最大限度地提高全身蛋白质合成代谢。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-08-01 DOI: 10.1080/10408398.2025.2541895

Julia M Malowany, Glenn A A van Lieshout, Lex B Verdijk, Daniel R Moore, Luc J C van Loon, Jorn Trommelen

{"title":"The indicator amino acid oxidation (IAAO) technique: a novel approach to assess protein intakes that maximize whole-body protein anabolism.","authors":"Julia M Malowany, Glenn A A van Lieshout, Lex B Verdijk, Daniel R Moore, Luc J C van Loon, Jorn Trommelen","doi":"10.1080/10408398.2025.2541895","DOIUrl":"10.1080/10408398.2025.2541895","url":null,"abstract":"Dietary protein requirement is defined as the daily intake at which whole-body protein net balance remains in equilibrium and body protein is maintained. Protein intakes to meet the dietary requirement (the Recommended Daily Allowance, RDA; 0.83 g protein·kg BM-1·d-1) were determined using nitrogen balance methodology. More recently, studies using indirect Indicator Amino Acid Oxidation (IAAO) breakpoint analysis suggest a RDA value of 1.20 g protein·kg BM-1·d-1. However, since breakpoint analysis determines the protein intake at which whole-body protein net balance is maximized, we suggest the value determined by IAAO analysis represents the maximal anabolic protein intake, not a protein requirement. Several aspects of the IAAO method should be considered prior to its application and/or interpretation, such as: (1) extrapolation of hourly to daily values; (2) extrapolation of free amino acid sip-feeding to whole-foods, and; (3) misidentification of the upper limit of the 95% confidence interval as the intake level that covers 98% of the population. We conclude that the current IAAO method represents a minimally invasive technique allowing elegant within-subject designs to assess the maximal anabolic protein intake. Therefore, data derived from such studies should not be misinterpreted as an estimate of protein requirements.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1172-1181"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144764742","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 bioactive potential of edible insects for a sustainable future. 为可持续发展的未来探索食用昆虫的生物活性潜力。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-09-02 DOI: 10.1080/10408398.2025.2553674

Hye Won Lee, Ho Gun Jang, Dong Bin Kim, Hyo Jin Lee, Jin Hong Park, Sun Jin Hur, Jong Hyuk Kim, Seung Yun Lee

{"title":"Exploring the bioactive potential of edible insects for a sustainable future.","authors":"Hye Won Lee, Ho Gun Jang, Dong Bin Kim, Hyo Jin Lee, Jin Hong Park, Sun Jin Hur, Jong Hyuk Kim, Seung Yun Lee","doi":"10.1080/10408398.2025.2553674","DOIUrl":"10.1080/10408398.2025.2553674","url":null,"abstract":"Edible insects have emerged as promising sources of bioactive materials with potential applications across various sectors, including the food, feed, pharmaceutical, and cosmetics industries. This review evaluates the potential of edible insects as eco-friendly and nutritionally superior materials by analyzing their key nutritional components. Focusing on drying methods, this study examines the advantages and disadvantages of different processing techniques to enhance usability and leverage their potential value. By reviewing previous studies on edible insects and their derivatives, this paper highlights factors influencing their bioactivities, such as their antioxidant, anti-inflammatory, and anti-diabetic properties. Additionally, it identifies insects with superior efficacy for each bioactivity and proposes strategies to enhance consumer acceptance through optimized efficacy and product development. To facilitate the large-scale commercialization of edible insects, it is necessary to create the conditions required for industrial development, including the standardization of processing technologies, the establishment of appropriate legal systems, and efforts to improve public perception. By consolidating recent research findings, this review aims to provide a foundational understanding of the potential of edible insects as sustainable and bioactive materials, paving the way for their application in future research and development.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1690-1705"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144945884","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

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-09-09 DOI: 10.1080/10408398.2025.2555425

Ke Xiong, Yi-Qiang Chen, Shu-Can Mao, Jia-Wen Jiang

{"title":"Wheat-related allergic reactions: causes of prevalence differences and allergenicity reduction methods review.","authors":"Ke Xiong, Yi-Qiang Chen, Shu-Can Mao, Jia-Wen Jiang","doi":"10.1080/10408398.2025.2555425","DOIUrl":"10.1080/10408398.2025.2555425","url":null,"abstract":"Wheat, a significant source of protein, can also induce various wheat-related allergic reactions (WRARs). Statistical data show significant spatiotemporal and geographical variations in the prevalence of WRARs. Studies reveal that hexaploid wheat exhibits notably higher allergenicity. Early childhood is associated with a higher prevalence rate, although some symptoms may alleviate or disappear with age. Additionally, living environments and certain allergic diseases influence the prevalence of WRARs, potentially related to dietary patterns, microbial exposure, and immune regulation. Among methods to reduce wheat protein allergenicity, biological modification is preferred over physical processing and chemical modification. Fermentation and enzymatic treatment are currently mainstream choices, while gene editing holds the most promise for a definitive solution to WRARs. Unfortunately, no effective alternative to a gluten-free diet currently exists as a treatment measure. This article aims to review the prevalence of WRARs and the factors influencing their occurrence, summarize the various methods employed to reduce wheat allergenicity, and offer insights for the development of low-allergenicity wheat products and potential treatments for WRARs.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1727-1751"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145029212","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 advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology. 果酒香气特性研究进展：分析技术、形成机理及增香酿造技术。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-09-05 DOI: 10.1080/10408398.2025.2548006

Mingjun Jiang, Zhenbao Shi, Ziqiang Chen, Jinglong Zhang, Jian Lu, Dianhui Wu

{"title":"Recent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology.","authors":"Mingjun Jiang, Zhenbao Shi, Ziqiang Chen, Jinglong Zhang, Jian Lu, Dianhui Wu","doi":"10.1080/10408398.2025.2548006","DOIUrl":"10.1080/10408398.2025.2548006","url":null,"abstract":"Aroma is one of the most critical determinants of the sensory quality of fruit wines and directly influences consumer preference. As aroma analysis strategies evolve, aroma enhancement in fruit wines has become a key focus in winemaking. Therefore, it is essential to summarize the technological approaches employed in the aroma analysis and enhancement of fruit wine production. This review summaries the analytical techniques used for fruit wine aroma profiling and the principal volatile compounds identified in fruit wine and their formation mechanisms. Key factors influencing the aromatic characteristics of fruit wines are also analyzed, emphasizing the critical role of microbial communities in modulating aroma profiles. Significant differences in volatile compounds have been observed between fruit wines produced from different fruit varieties, ripeness levels, origins, and fermentation processes. Alcohols and esters are the primary contributors to the overall aroma, mainly generated through microbial metabolism. And a strong link between multi-microorganism fermentation and enhanced flavor formation has been demonstrated. Future research should focus on using multi-omics techniques to better understand the synergistic interactions between aroma compounds and microbial metabolism. This article can provide a theoretical basis for improving the production processes of fruit wine and enhancing the aroma quality.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1505-1526"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144999844","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

Intestinal organoids as advanced modeling platform for food research: a review. 肠道类器官作为食品研究的先进建模平台综述

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-08-21 DOI: 10.1080/10408398.2025.2546510

Xu Wang, Yanqiu Xia, Jin Wang, Yan Zhang, Pin Lv, Yi Wang

引用次数: 0

Targeted dairy fortification: leveraging bioactive compounds to enhance nutritional value. 目标乳制品强化：利用生物活性化合物来提高营养价值。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-06-30 DOI: 10.1080/10408398.2025.2522991

Hadiseh Bagheri, Sahar Akhavan-Mahdavi, Vahideh Sarabi-Aghdam, Saeed Mirarab Razi, Akashdeep Singh Beniwal, Ali Rashidinejad

{"title":"Targeted dairy fortification: leveraging bioactive compounds to enhance nutritional value.","authors":"Hadiseh Bagheri, Sahar Akhavan-Mahdavi, Vahideh Sarabi-Aghdam, Saeed Mirarab Razi, Akashdeep Singh Beniwal, Ali Rashidinejad","doi":"10.1080/10408398.2025.2522991","DOIUrl":"10.1080/10408398.2025.2522991","url":null,"abstract":"Dairy products, rich in nutrients, are crucial for human health and disease prevention. Recent trends focus on enhancing their nutritional value by fortifying them with bioactive compounds from plant and animal sources. Scientific evidence suggests these compounds can improve public health by potentially treating and preventing diseases, including cancer. This systematic review discusses advances in dairy product fortification with health-promoting compounds, highlighting their role in correcting nutritional deficiencies and reducing chronic disease risk. Innovative delivery systems are being developed to improve the stability and functionality of these compounds in fortified dairy products. Despite challenges in maintaining the physical, textural, and sensory qualities of dairy products, fortification is a promising public health strategy. The review calls for interdisciplinary research to better understand the bioavailability, effectiveness, and long-term health impacts of bioactive compounds in dairy foods. Such research could inform best practices and policy recommendations. Using dairy products as carriers for bioactive compounds can significantly improve nutritional status and reduce the global burden of chronic diseases, making it a strategic approach to public health nutrition. This review cautiously evaluates current evidence, particularly regarding chronic disease prevention, and emphasizes the need for further research on specific populations, such as children and the elderly.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"295-319"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144526734","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

Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing. 伊比利亚半岛作为在可持续葡萄酒加工中应用新兴非热技术和微生物生物技术的典范。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-06-16 DOI: 10.1080/10408398.2025.2515258

Antonio Morata, Carlos Escott, Juan Manuel Del Fresno, Teresa Arroyo, Begoña Benito, María Antonia Bañuelos, Pilar Blanco, Juan Mariano Cabellos, Jesús Manuel Cantoral, David Castrillo, Gustavo Cordero-Bueso, Julia Crespo, Sergi Ferrer, Margarita García, Lucía González-Arenzana, Carmen González, Buenaventura Guamis, Ana Rosa Gutiérrez, Iris Loira, Isabel López-Alfaro, Manuel Malfeito-Ferreira, Alberto Martínez, Isabel Pardo, Manuel Ramírez, Javier Raso, Marina Ruiz-Muñoz, José Antonio Suárez-Lepe, Alice Vilela, Vittorio Capozzi

{"title":"Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing.","authors":"Antonio Morata, Carlos Escott, Juan Manuel Del Fresno, Teresa Arroyo, Begoña Benito, María Antonia Bañuelos, Pilar Blanco, Juan Mariano Cabellos, Jesús Manuel Cantoral, David Castrillo, Gustavo Cordero-Bueso, Julia Crespo, Sergi Ferrer, Margarita García, Lucía González-Arenzana, Carmen González, Buenaventura Guamis, Ana Rosa Gutiérrez, Iris Loira, Isabel López-Alfaro, Manuel Malfeito-Ferreira, Alberto Martínez, Isabel Pardo, Manuel Ramírez, Javier Raso, Marina Ruiz-Muñoz, José Antonio Suárez-Lepe, Alice Vilela, Vittorio Capozzi","doi":"10.1080/10408398.2025.2515258","DOIUrl":"10.1080/10408398.2025.2515258","url":null,"abstract":"The sustainable transition of wine production systems includes non-thermal technologies, microbial biotechnologies and nature-inspired solutions. The Iberian Peninsula is a significant global wine producer, with unique geography and a strong R&D context, making it an interesting model for global trends. Spain and Portugal serve as models for using these novel technologies to reduce the environmental footprint. Emerging non-thermal technologies are of interest in the food industry, and currently, many applications have been proposed in the wine industry. These tools can process grapes or grape must to enhance the extraction of phenols, aroma compounds, and nutrients, eliminate wild microorganisms, and control deletereous enzymes. High Hydrostatic Pressure, Ultra High-Pressure Homogenization, Ultrasounds, and Pulsed Electric Fields are approved by the OIV for grape, juice, or wine treatments. Other technologies, like UV-C, are under evaluation. These methods may reduce wild microbiota and aid in starter culture implantation, supporting bio-based applications. Traditional fermentations with Saccharomyces cerevisiae have evolved to include non-Saccharomyces and malolactic bacteria in mixed cultures, reducing the use of exogenous chemicals like SO2. The approaches given in this work not only support environmental sustainability but also enhances the overall quality and safety of wine, making it a valuable contribution to the industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"75-107"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144309682","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

Furan and alkylfurans in food: recent scientific developments, new occurrence data across product categories and practical risk management measures. 食品中的呋喃和烷基呋喃：最近的科学发展，跨产品类别的新发生数据和实际风险管理措施。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2026-01-01 Epub Date: 2025-12-01 DOI: 10.1080/10408398.2025.2593577

Thierry Delatour, Karin Kraehenbuehl, Viviane Theurillat, Olga Kuchma, Alejandro Rodarte, Kata Héjjas, Giovanni Lamberti, XueFeng Di, Sofia Roth, Norbert Fuchsbauer, Claudia Beyer, Michael Kreil, Birgit Christall, Richard H Stadler

{"title":"Furan and alkylfurans in food: recent scientific developments, new occurrence data across product categories and practical risk management measures.","authors":"Thierry Delatour, Karin Kraehenbuehl, Viviane Theurillat, Olga Kuchma, Alejandro Rodarte, Kata Héjjas, Giovanni Lamberti, XueFeng Di, Sofia Roth, Norbert Fuchsbauer, Claudia Beyer, Michael Kreil, Birgit Christall, Richard H Stadler","doi":"10.1080/10408398.2025.2593577","DOIUrl":"10.1080/10408398.2025.2593577","url":null,"abstract":"This review presents the latest industry data (>24,000 entries) on the occurrence of furans in several foods. The robust dataset can serve to establish future trends, importantly including for the first time numerous alkylated furans. It also reveals additional possible sources that directly or indirectly impact the large variability reported in the data, such as agronomic factors, storage practices and conditions. Taking a long term view, higher CO2 levels are expected to increase lipids and carbohydrates in several crop plants, possibly adding to the overall load of furan precursors. So far, no meaningful avenues - besides lower thermal input or practices that facilitate the volatilization of furan - have been validated that would enable a significant reduction in exposure of furans via the diet. Most studies fail to either demonstrate the impact of the measures on the organoleptic and/or nutritional properties of the final product, or test their feasibility at industrial scale. At this point in time it makes little sense to establish risk management measures, such as for example so-called \"action limits\", or maximum limits. Finally, considering the totality of the scientific evidence outlined in this review, we believe that a proportionate way forward is the as low as reasonably achievable principle.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"3117-3139"},"PeriodicalIF":8.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145647455","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