Critical reviews in food science and nutrition最新文献_第6页

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":"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.","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":"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.","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":"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.","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":"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

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

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 8.8 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, Ruojie Zhang, Zipei Zhang

{"title":"Microbial valorization of food waste into biosurfactants: innovations and application in food industry.","authors":"Hangxin Zhu, Fan Zhang, Jiajie Hu, Ruojie Zhang, Zipei Zhang","doi":"10.1080/10408398.2025.2535513","DOIUrl":"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":8.8,"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

Nudging and food shopping: A review of technological interventions within the grocery environment. 轻推和食品购物：对食品杂货环境中技术干预的回顾。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-15 DOI: 10.1080/10408398.2025.2530548

Kerri Grant, Lynsey Hollywood, Geoff Simmons, Tamara Bucher, Amy Burns

{"title":"Nudging and food shopping: A review of technological interventions within the grocery environment.","authors":"Kerri Grant, Lynsey Hollywood, Geoff Simmons, Tamara Bucher, Amy Burns","doi":"10.1080/10408398.2025.2530548","DOIUrl":"https://doi.org/10.1080/10408398.2025.2530548","url":null,"abstract":"Food choice decisions and dietary habits contribute significantly to the current global epidemic of obesity. Designing healthful shopping environments is key to supporting consumers in making informed food choices and addressing diet-related health issues such as obesity. This systematic review aimed to consolidate and synthesize extant literature on nudging and the role of technology on healthy food choice decisions and address the research question of how nudging techniques, particularly those enabled by technologies, are used to influence healthy decisions in food retail environments. The review included studies published between 2011 and 2024 across five databases. It followed the PRISMA structure to systematically identify, screen, and synthesize, the literature. Through the searches, 11,662 papers were identified. Overall, twenty-five papers met the inclusion criteria and are included within this review. Three contributions are made. First, a novel and rigorous systematic literature review process synthesizes studies of nudging techniques in shaping food choice with gaps in knowledge for further research highlighted. Second, the review identifies the importance of nudging interventions on consumers' health-related food choices in retail environments. Existing nudging taxonomies are introduced to provide new frameworks for future research. Third, the review provides new insights and future research opportunities pertaining to digital technology-enabled nudging for consumer food choice decisions. Examples of technology include virtual reality, mobile applications, and augmented reality.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144636434","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