Critical reviews in food science and nutrition最新文献_第7页

Decoding the diet-inflammation nexus: ferroptosis as a therapeutic target. 解码饮食-炎症关系：铁下垂作为治疗靶点。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-09 DOI: 10.1080/10408398.2025.2540044

Yansong Zhang, Yan Liu, Qinle Huang, Zhangtie Wang, Yumeng Li, Qinjun Zhang, Baiyi Lu

{"title":"Decoding the diet-inflammation nexus: ferroptosis as a therapeutic target.","authors":"Yansong Zhang, Yan Liu, Qinle Huang, Zhangtie Wang, Yumeng Li, Qinjun Zhang, Baiyi Lu","doi":"10.1080/10408398.2025.2540044","DOIUrl":"https://doi.org/10.1080/10408398.2025.2540044","url":null,"abstract":"Ferroptosis, an iron-dependent form of regulated cell death, plays a pivotal role in the bidirectional interplay with chronic inflammation during disease progression. This review synthesizes evidence on how dietary components modulate chronic inflammation by targeting ferroptosis, revealing novel mechanisms through which dietary components like polyunsaturated fatty acids (PUFAs), monounsaturated fatty acids (MUFAs), vitamins, and phytochemicals dynamically balance lipid peroxidation and antioxidant defense. These components act via key pathways, including iron metabolism (iron transport pathway and ferritinophagy), lipid metabolism (FSP1/CoQ10 axis, lipophagy), and amino acid metabolism (SLC7A11/GPX4, transsulfuration). We highlight their dual roles in regulating inflammatory microenvironments and demonstrate their therapeutic potential in chronic inflammatory diseases such as diabetes, atherosclerosis, and neurodegeneration by targeting ferroptosis regulators (e.g. ACSL4, GPX4, and Nrf2). We further propose a multi-target synergistic strategy for dietary interventions to mitigate ferroptosis-driven inflammation. Our findings provide a theoretical foundation for precision nutrition in chronic disease management and outline future directions, including structure-activity relationship studies, clinical translation, and interdisciplinary approaches integrating multi-omics technologies. Bridging mechanistic insights with technological advances in multi-omics and biomarker development will enable targeted dietary approaches to disrupt the ferroptosis-inflammation axis, offering novel avenues for chronic disease prevention and management.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":8.8,"publicationDate":"2025-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144811870","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 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 : 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":"https://doi.org/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":"1-33"},"PeriodicalIF":8.8,"publicationDate":"2025-08-08","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

The impact of probiotics on antibiotic resistance: mechanisms, food safety risks, and regulatory considerations. 益生菌对抗生素耐药性的影响：机制、食品安全风险和监管考虑。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-06 DOI: 10.1080/10408398.2025.2541870

Junhwan Kim, Xinyu Liao, Mahadi Hasan, Mahmoud Elafify, Jin-Chul Kim, Tian Ding, Juhee Ahn

{"title":"The impact of probiotics on antibiotic resistance: mechanisms, food safety risks, and regulatory considerations.","authors":"Junhwan Kim, Xinyu Liao, Mahadi Hasan, Mahmoud Elafify, Jin-Chul Kim, Tian Ding, Juhee Ahn","doi":"10.1080/10408398.2025.2541870","DOIUrl":"https://doi.org/10.1080/10408398.2025.2541870","url":null,"abstract":"Probiotics have gained a great attention due to their potential health benefits and are extensively used in food and medical sectors, including dairy food products, dietary supplements, and medicines. These beneficial microorganisms support gut health by enhancing mucosal integrity, promoting nutrient absorption, and balancing the gut microbiota. However, the misuse and overuse of antibiotics have led to the development of antibiotic resistance in gut microflora as repeated selective pressures lead to the development of resistant strains. Probiotics, when exposed to antibiotics, can acquire antibiotic resistance, which may contribute to the intra- and inter-species dissemination of antibiotic resistance genes (ARGs). This transfer of ARGs to the pathogens indicates a significant threat, potentially resulting in therapeutic failures and raising important safety concerns. Although probiotics provide various health benefits, their use requires careful control to prevent the spread of antibiotic resistance. This review discusses the potential risks associated with probiotics, focusing on the impact of antibiotic resistance and the importance of evaluating probiotics for their safety to protect public health.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-28"},"PeriodicalIF":8.8,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144788474","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

New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation. 乳酸菌关键生物活性分子研究新视角：整合靶向筛选、关键基因探索和功能评价。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-05 DOI: 10.1080/10408398.2025.2542959

Shi Hu, Qi Wang, Jinfeng Wu, Hangjia Zhang, Jiaqi Yin, Lina Ding, Ping Li, Hang Xiao, Qing Gu, Jiarun Han

{"title":"New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation.","authors":"Shi Hu, Qi Wang, Jinfeng Wu, Hangjia Zhang, Jiaqi Yin, Lina Ding, Ping Li, Hang Xiao, Qing Gu, Jiarun Han","doi":"10.1080/10408398.2025.2542959","DOIUrl":"https://doi.org/10.1080/10408398.2025.2542959","url":null,"abstract":"Lactic acid bacteria (LAB) are renowned for their ability to produce a wide array of bioactive molecules with significant implications for human health, industrial applications, and food fermentation. This review provides new perspectives on the key bioactive molecules of LAB by integrating targeted screening approaches, key gene exploration, and comprehensive functional evaluations. It discusses advanced screening techniques, including high-throughput and bioinformatics-driven approaches, to identify LAB strains with probiotic properties. Additionally, this review addresses the exploration of key genes using genomic data, providing insights into the regulatory mechanisms that govern metabolite biosynthesis. Key bioactive molecules such as short-chain fatty acids (SCFAs), exopolysaccharides (EPS), γ-aminobutyric acid (GABA), and bacteriocins are highlighted for their diverse bioactive properties, including gastrointestinal (GI) tract function, metabolic diseases prevention, nervous system protection, and anticancer effects. Functional evaluations, based on in vitro and in vivo studies, emphasize the health-promoting benefits of these bioactive molecules, linking them to improved gastrointestinal health, metabolic regulation, and immune function. Furthermore, the future directions for optimizing LAB strains through metabolic engineering and biotechnological advancements are also discussed, aiming to enhance the production of beneficial bioactive molecules.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":8.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144783661","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

Nutritional attributes, health benefits, consumer perceptions and sustainability impacts of whole pulses and pulse flour-based ingredients. 全豆类和豆类面粉成分的营养属性、健康益处、消费者认知和可持续性影响。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-03 DOI: 10.1080/10408398.2025.2538544

Rie Sadohara, Karen Cichy, Henry Thompson, Mark A Uebersax, Muhammad Siddiq, Jason Wiesinger

{"title":"Nutritional attributes, health benefits, consumer perceptions and sustainability impacts of whole pulses and pulse flour-based ingredients.","authors":"Rie Sadohara, Karen Cichy, Henry Thompson, Mark A Uebersax, Muhammad Siddiq, Jason Wiesinger","doi":"10.1080/10408398.2025.2538544","DOIUrl":"https://doi.org/10.1080/10408398.2025.2538544","url":null,"abstract":"Pulses have been traditionally consumed as whole seeds cooked in water but new food trends are shifting toward alternate processing methods, which produce flours, characterized by opening the cotyledon cell walls. The scientific consensus that associates bean/pulse consumption with improved dietary health and wellness is well-documented. The quality, functionality, and sustainability of milled flours are significantly influenced by seed source, storage conditions and processing. Foods prepared with pulse flours and flour-derived ingredients provide numerous product development benefits, for example, higher levels of plant protein, dietary fiber, folate, and iron. Milled pulse flour ingredients, each processed for specialty characteristics, are readily used in the preparation of a wide variety of products and diverse cuisines. Foods incorporating pulse flours/ingredients have recently expanded opportunities that will likely enhance individual diets and improve overall pulses utilization. Developing new pulse-based products also aligns well with selected niche markets, for example, gluten-free products and meat alternatives or meat analogs. Further, additional benefits of pulses are attributed to improved environmentally sustainable foods and enhanced opportunities for global food security. The objective of this review is to provide comprehensive coverage of processing, nutritional and health significance, consumer perceptions and acceptance, environmental sustainability and food security benefits of pulses.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-24"},"PeriodicalIF":8.8,"publicationDate":"2025-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144774859","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 : 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":"https://doi.org/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":"1-10"},"PeriodicalIF":8.8,"publicationDate":"2025-08-01","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 effect of avocado on lipid profile modulation: a systematic review and dose-response and meta-analysis of clinical trials. 探讨牛油果对血脂调节的影响：临床试验的系统回顾、剂量反应和荟萃分析。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-01 DOI: 10.1080/10408398.2025.2531222

Pariya Mostafazadeh, Sajjad Etesamnia, Mahdiyar Nasiraei-Moghadam, Alireza Jahan-Mihan, Alireza Haghighi, Abolfazl Zendedel, Soraiya Ebrahimpour-Koujan

{"title":"Exploring the effect of avocado on lipid profile modulation: a systematic review and dose-response and meta-analysis of clinical trials.","authors":"Pariya Mostafazadeh, Sajjad Etesamnia, Mahdiyar Nasiraei-Moghadam, Alireza Jahan-Mihan, Alireza Haghighi, Abolfazl Zendedel, Soraiya Ebrahimpour-Koujan","doi":"10.1080/10408398.2025.2531222","DOIUrl":"https://doi.org/10.1080/10408398.2025.2531222","url":null,"abstract":"Avocados are sources of Monounsaturated fatty acids (MUFA), vitamins, minerals, fiber, phytosterols, and polyphenols. However, their effects on the lipid profiles remain unclear. This meta-analysis assessed the effect of avocado consumption on lipid levels in adults. A systematic search of PubMed, Web of Science, Scopus, and Google Scholar (up to May 24, 2024) included only randomized controlled trials. Two independent investigators screened and extracted the data. Results showed a significant reduction in total cholesterol (TC) (weighted mean difference (WMD): -6.97 mg/dL, 95% CI: -8.29, -5.65) and low-density lipoprotein Cholesterol (LDL-C) ((WMD): -6.16 mg/dL, 95% CI: -9.87, -2.44) in avocado groups vs. controls. A nonlinear dose-response analysis found an inverse association between higher avocado intake (>250 g/day) and LDL-C levels as well as between longer consumption (>23 weeks) and TC reduction. Similarly, a dose of 140-235 g/day for 4.8-9 weeks showed a significant association with triglyceride (TG) levels. Avocado consumption had no significant effect on high-density lipoprotein Cholesterol (HDL-C triglyceride (TG) levels. Further studies are required to confirm its role in the regulation of lipid profiles.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":8.8,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144764740","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

Challenges with the use of postbiotics/parabiotics in food industry. 食品工业中使用后生物/异种生物的挑战。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-01 DOI: 10.1080/10408398.2025.2541047

Elahe Divsalar, Gökhan Kürşad İncili, Ce Shi, Ehsan Semsari, Seyede Hanieh Hosseini, Fahimeh Ebrahimi Tirtashi, Omer Said Toker, Naheed Mojgani, Shao-Quan Liu, Mehran Moradi

引用次数: 0

Effects of daily extra virgin olive oil consumption on biomarkers of inflammation and oxidative stress: a systematic review and meta-analysis. 每日特级初榨橄榄油对炎症和氧化应激生物标志物的影响：一项系统综述和荟萃分析。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-01 DOI: 10.1080/10408398.2025.2525446

Jéssica Vidal Damasceno, Anderson Garcez, Andressa Anelo Alves, Isabella Rosa da Mata, Simone Morelo Dal Bosco, Juliano Garavaglia

{"title":"Effects of daily extra virgin olive oil consumption on biomarkers of inflammation and oxidative stress: a systematic review and meta-analysis.","authors":"Jéssica Vidal Damasceno, Anderson Garcez, Andressa Anelo Alves, Isabella Rosa da Mata, Simone Morelo Dal Bosco, Juliano Garavaglia","doi":"10.1080/10408398.2025.2525446","DOIUrl":"https://doi.org/10.1080/10408398.2025.2525446","url":null,"abstract":"Extra virgin olive oil (EVOO) has recognized antioxidant and anti-inflammatory properties, mainly because its composition, great levels of oleic acid, and phenolic compounds (PC). Thus, the aim of this systematic review was to synthesize the results of randomized controlled clinical trials (RCTs) of regular consumption of EVOO in biomarkers of inflammation and oxidative stress. Twenty-three RCTs met the inclusion criteria, involving 1138 participants, showed some type of risk of bias and the certainty of the evidence ranged from moderate to very low. Biomarkersas such ox-LDL, TNF-alpha, CRP, IL-6, IL-10, and IL-18 were associated with changes in inflammatory and oxidative states after EVOO consumption. EVOO consumption reduced ox-LDL when compared with medium and low PC olive oils together: -4.59 U/l [(95%CI: -8.1 to -1.08), I2: 45.4%; p = 0.103] and with low PC olive oil only: -7.73 U/l [(95%CI: -14.63 to -0.82 U/l], I2: 42%; p = 0.16)]. CRP was also reduced compared to low PC olive oils: -0.99 mg/l [(95%CI: -1.66 to -0.31); I2: 68.8%; p = 0.00)], but showed considerable heterogeneity. In conclusion, PC levels demonstrate an association with anti-inflammatory and antioxidant effects. The consumption of EVOO tends to reduce the risk of chronic non-communicable diseases, especially individuals adhering to the Mediterranean diet.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":8.8,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144764739","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

Progress in advanced biosensors for authentication of animal-origin food. 用于动物源性食品认证的先进生物传感器研究进展。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-08-01 DOI: 10.1080/10408398.2025.2534169

Jianghua Liu, Jiahui Chen, Yu Wang, Di Wu, Xiaona Wang, Yongning Wu, Guoliang Li

{"title":"Progress in advanced biosensors for authentication of animal-origin food.","authors":"Jianghua Liu, Jiahui Chen, Yu Wang, Di Wu, Xiaona Wang, Yongning Wu, Guoliang Li","doi":"10.1080/10408398.2025.2534169","DOIUrl":"https://doi.org/10.1080/10408398.2025.2534169","url":null,"abstract":"Economically motivated adulteration (EMA) has become a critical issue in authentication of animal-origin food, as it poses serious threat to consumer benefits and health, industry development, and religious concerns. Efficient detection technologies are urgently needed to ensure food authenticity. However, conventional authentication technologies are limited in their capabilities for portable and highly sensitive detection. Emerging biosensors, with distinct advantages of simple operation, portable device, and super sensitivity, have become effective toolboxes to meet the demands of reliable on-site detection. This review systematacially summarizes the applications of advanced biosensors (mainly including colorimetric, fluorescence, electrochemical and surface-enhanced Raman scattering (SERS) sensors) for authentication of animal-origin food. Significant recognition elements and their principles, the commonly coupled signal output platforms, as well as their applications in the detection of various animal-origin foods are comprehensively reviewed. Furthermore, we also discuss the current challenges and future prospects in this research field.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":8.8,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144764741","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