Critical reviews in food science and nutrition最新文献

{"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}

{"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}

{"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":"<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":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}

{"title":"<i>Staphylococcus aureus</i> 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":"<p><p><i>Staphylococcus aureus</i> 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 <i>S. aureus</i> and its enterotoxins in food, with particular attention to the implications for public health. While the review includes a focus on methicillin-resistant <i>S. aureus</i> (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 <i>S. aureus</i> 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.</p>","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}

{"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":"<p><p>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.</p>","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}

{"title":"Phenolics and polyphenolics in mangrove plants: antioxidant activity and recent trends in food application - a review.","authors":"Eliot Patrick Botosoa, Fereidoon Shahidi","doi":"10.1080/10408398.2025.2525449","DOIUrl":"https://doi.org/10.1080/10408398.2025.2525449","url":null,"abstract":"<p><p>Mangrove plants represent an interesting source of bioactive molecules that may be valuable for human use and especially for applications in the food sector. Phenolic compounds, ubiquitous in mangrove plants, are of considerable interest due to their antioxidant properties and other potential beneficial effects. This contribution aimed at gathering and emphasizing all recent works performed to unravel their antioxidant activities and use in food to improve food quality and extend shelf life. Food industries and food technologists may express a huge interest in their exploitation and valorization. Indeed, their addition and/or incorporation in food would allow to control off-flavor development, retard the formation of toxic oxidation products such as primary and secondary oxidation substances, maintain and improve nutritional quality, and to improve the shelf-life of foods. Based on the safety concerns and limitations on the use of synthetic antioxidants, their replacement with natural antioxidants provides a viable alternative.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-35"},"PeriodicalIF":7.3,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144648719","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}

{"title":"Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel.","authors":"Christina J Birke Rune, Mathias Porsmose Clausen, Davide Giacalone","doi":"10.1080/10408398.2025.2531220","DOIUrl":"https://doi.org/10.1080/10408398.2025.2531220","url":null,"abstract":"<p><p>Consumer interest in plant-based cheese is rising due to environmental, animal welfare, and health concerns, but texture remains a major challenge in replicating the creaminess, smoothness, and meltability of dairy cheese. The absence of casein in plant-based cheese often results in brittle or gummy textures, whereas plant-based fats and proteins often lead to phase separation and weak cohesion, thereby affecting sensory quality. While instrumental texture analysis is common in the lietarature, many studies lack a correlation between instrumental measures, sensory perception and consumer acceptance, limiting practical relevance. Against this background, this review systematically examined 85 sensory studies on plant-based cheese focusing on texture modification, sensory evaluation, and consumer response. Second, the review assessed the standardization of texture and mouthfeel terminology. Only four studies provided clear definitions of texture attributes, underscoring the need for greater standardization across studies. Third, it evaluated the quality of sensory and consumer analyses within these studies. A total of 60% of the studies (51 out of 85) had methodological issues, including small sample sizes and poorly reported sensory evaluation methods, highlighting key gaps in sensory studies on plant-based cheese. Future studies must refine sensory and consumer evaluation techniques to better replicate the dairy-like texture and mouthfeel in order and meet consumer expectations.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-26"},"PeriodicalIF":7.3,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144636435","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}

{"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":"<p><p>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.</p>","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}

{"title":"Innovative strategies: using nontraditional chemical methods to enhance the application of biocontrol agents in post-harvest preservation of agricultural products.","authors":"Jing He, Zhuyin Liu, Guijing Li, Juan Zhao, Zibo Song, Yongli Jiang, Yishu Deng, Junjie Yi","doi":"10.1080/10408398.2025.2525448","DOIUrl":"https://doi.org/10.1080/10408398.2025.2525448","url":null,"abstract":"<p><p>Post-harvest diseases pose a considerable threat to food safety and quality, and there is an urgent need for strong strategies to prevent and control them. In order to manage postharvest diseases of fruits and vegetables more efficiently, this review first describes various biocontrol agents (BCAs), including bacterial, fungal, and viral entities, and their basic principles in biocontrol. It then discusses the role of nontraditional chemical approaches, such as chemoinducers, plant extracts, essential oils, microbial metabolites, volatile compounds, and nanotechnology-based approaches, in postharvest diseases of fruits and vegetables. In addition, how nontraditional chemical methods can be utilized to enhance the effectiveness of BCAs is highlighted. The combination of nontraditional chemical methods and BCAs provides an innovative and effective strategy for preventing and controlling postharvest diseases. By utilizing the synergistic effects of various BCAs and nontraditional chemical methods, researchers have made significant progress in disease management. Notably, nanotechnology offers promising new avenues for the preparation and delivery of BCAs. Prospects for this research include the development of complex BCAs, international collaboration in the field of sustainable agriculture, and addressing regulatory challenges.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":7.3,"publicationDate":"2025-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144616595","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}

{"title":"\"Shaking the ladder\" reveals how analytic choices can influence associations in nutrition epidemiology: beef intake and coronary heart disease as a case study.","authors":"Colby J Vorland, Lauren E O'Connor, Beate Henschel, Cuiqiong Huo, James M Shikany, Carlos A Serrano, Robert Henschel, Stephanie L Dickinson, Keisuke Ejima, Aurelian Bidulescu, David B Allison, Andrew W Brown","doi":"10.1080/10408398.2025.2525459","DOIUrl":"10.1080/10408398.2025.2525459","url":null,"abstract":"<p><p>Nutrition epidemiological models involve many analytic decisions, such as defining exposures, selecting which covariates to include, or configuring variables in different ways. We explored the impact of analytical decisions on conclusions in nutrition epidemiology using self-reported beef intake and incident coronary heart disease as a case study. We used REasons for Geographic and Racial Differences in Stroke (REGARDS) data, and selected covariates and their configurations from published literature to recapitulate common models used to assess associations between meat intake and health outcomes. Three model sets were designed: sets one and two used continuous and quintile-defined beef intakes, respectively, each with ∼500,000 randomly sampled specifications. Set three models directly emulated published covariate combinations. Few models (<1%) were statistically significant at <i>p</i> < 0.05. More hazard ratio (HR) point estimates were >1 when beef was polychotomized via quintiles (95% of models) vs. continuous intake (79% of models). Including covariates for race or multivitamin use shifted HRs toward the null with similar confidence interval widths. Models emulating existing published associations were all above HR of 1. For our case study, exposure configuration and exposure inclusion resulted in substantially different HR distributions, illustrating how analytical decisions can affect nutrition-related exposure/outcome associations. The finding of few statistically significant models does not prove, but may suggest, minimal association between beef and CHD. Singular assessments of nutritional epidemiology questions should therefore be interpreted with caution. Modeling many analytical approaches may better establish and investigate the uncertainty of nutritional epidemiology questions and provisional answers.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-16"},"PeriodicalIF":8.8,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12313195/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144607739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}