Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Cereal Biomass Valorization for Functional Food Ingredients: Fractionation and Circular Biorefinery Strategies.","authors":"Rahul Biswas, Marjo Pöysä, Samson Adeoye Oyeyinka, Abayneh Getachew Demesa, Savindi Wanninayake, Samuel Perez-Vega","doi":"10.1111/1541-4337.70681","DOIUrl":"10.1111/1541-4337.70681","url":null,"abstract":"<p><p>Food processing must transition toward resource-efficient systems that operate within planetary boundaries. Cereals, as climate-resilient staples, offer strong potential to valorize nutrient-rich fractions. Zero-waste biorefinery concepts and green fractionation technologies, integrated with structure-function principles, enable the conversion of whole-grain biomass into functional ingredients for food applications. This review systematically evaluates recent advances in fractionation and separation technologies, including nonthermal physical and biochemical approaches. A Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA)-guided analysis of peer-reviewed articles (2020-2025) was conducted to assess extraction strategies, functional performance, and sustainability-related aspects. Mechanistic insights into recovered biopolymers are discussed to design process-functional relationships, with an emphasis on fractionation strategies such as synergistic recovery, fraction precision, and yield optimization relative to process complexity. The analysis shows that 46.75% of studies focused on common grains, whereas 53.25% utilized side streams (42.86% bran) for the recovery of proteins (32.47%), fibers (55.84%), lipids (10.39%), and phytochemicals (89.61%). Although hybrid techniques enhanced selectivity, multi-fraction recovery, and the preservation of biopolymer functionality, linear pathways dominated (70.13%), particularly in ultrasound-assisted methods (57.14%). Few studies investigated whole-system biorefinery approaches (14.29%), sustainability assessments (<5%), or pilot-scale validation (10.39%). Findings reveal critical opportunities for integrating life cycle assessment, techno-economic analysis, and digital modeling to facilitate scale-up and industrial translation. Furthermore, underutilized crops and industrial residues show promise for circular valorization. The review highlights the potential of sustainable biorefineries to reduce waste, enhance resource efficiency, and support circular-driven food innovation.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13714167/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149284341","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}

{"title":"Ultrasound as a Multifunctional Physical Platform for Whole-Grape Valorization: From Field Management to Green Extraction, Quality Modulation, and Intelligent Scale-Up.","authors":"Xian Li, Rongjun Xu, Qirui Peng, Junhe Wang, Wenchao Li, Xuanming Liu, Tingrui Luo, Yiqun Yang, Yishan Zhang, Xinhui Liu, Jiao Jiang, Yi Qin, Yanlin Liu, Yuyang Song","doi":"10.1111/1541-4337.70690","DOIUrl":"https://doi.org/10.1111/1541-4337.70690","url":null,"abstract":"<p><p>The grape and wine industry faces prolonged barrel aging, microbial spoilage, protein haze, chemical additives, and inefficient by-product valorization. These challenges motivate nonthermal technologies that reduce chemical inputs. Ultrasound operates in two mechanistically distinct regimes: sensing, based on acoustic propagation, reflection, and echo detection, and processing, driven mainly by acoustic cavitation and its physical and chemical effects, including microjets, shock waves, localized hotspots, and reactive radicals. These complementary modes provide a versatile physical platform. This review covers ultrasound across the grape-wine continuum: acoustic imaging for precision viticulture; postharvest preservation with green activated water; green extraction enhanced by natural deep eutectic solvents; grape protein modification for ingredient assembly; modulation of wine color, aroma, and colloidal stability; selected aging-associated reactions involving 1-hydroxyethyl radicals; selective microbial inactivation and fermentation modulation; and scale-up based on energy characterization, continuous-flow reactors, and data-driven modeling. Current evidence indicates that ultrasound is evolving from an empirically optimized unit operation toward a mechanistically informed and quantitatively characterized physical-field platform. Reported effects include accelerated aging-related transformations, modified protein structure and stability, and selective microbial responses, although they depend on treatment conditions and matrix properties. Absorbed energy density supports quantitative comparison of treatments, but reliable scale-up also requires acoustic-field distribution, residence time, temperature, and reactor geometry. Future progress will require standardized energy reporting, pilot- and continuous-flow validation, physics-informed data-driven modeling, and integration of process analytical technologies with closed-loop control. These advances would support more reproducible, scalable, and sustainable ultrasound processing in the grape and wine sector.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149316463","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":"Vitamin B12 Biofortification of Plant-Based Foods Through Fermentation With Propionibacterium freudenreichii: Mechanisms, Challenges, and Opportunities.","authors":"Zhihao Fan, Ruoxi Zhang, Pei Wang, Runqiang Yang, Vieno Piironen, Pekka Varmanen, Chong Xie","doi":"10.1111/1541-4337.70692","DOIUrl":"https://doi.org/10.1111/1541-4337.70692","url":null,"abstract":"<p><p>Vitamin B12 (VB12) is essential for human health but occurs predominantly in animal-derived foods, posing a challenge for adequate intake on plant-based diets. Fermentation with Propionibacterium freudenreichii offers a route to in situ fortification, in which the vitamin is generated within the food matrix rather than added as a purified fortificant, eliminating the separation and purification steps required for industrial production. This review examines the mechanistic and technological basis of that approach. It sets out the chemical and physiological requirements any dietary VB12 source must satisfy, and the analytical consequence that follows: microbiological assays cannot distinguish bioactive cobalamin from inactive analogs, so reported concentrations in fermented plant foods require confirmation by chromatographic or mass-spectrometric methods. It then summarizes VB12 biosynthesis in P. freudenreichii, the factors governing its production, and applications across cereals, legumes, side-streams and other plant matrices. Substrate composition, particularly cobalt availability and pH-buffering capacity, together with oxygen supply and the choice of cofermenting strains, largely determines yield. Recent fungal-bacterial cofermentations have reached concentrations exceeding earlier plant-based fermentations by more than an order of magnitude, indicating that nutritionally sufficient concentrations are attainable. Digestive release rather than synthesis now appears the more consequential constraint: in vitro bioaccessibility is high in processed products but substantially lower in unprocessed fermented material, pointing to cell disruption during processing as the determining step. Scale-up beyond pilot demonstrations and economic competitiveness remain unresolved, and no controlled human trial has yet evaluated the bioavailability of in situ synthesized VB12-the decisive step before any nutritional claim can be made.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149316384","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":"Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance.","authors":"P Álvarez-Arteaga, M A Lazo-Vélez, L Mateo Cordero-Clavijo, S Paterson","doi":"10.1111/1541-4337.70687","DOIUrl":"10.1111/1541-4337.70687","url":null,"abstract":"<p><p>The increasing demand for protein-enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance, digestibility, biological quality, technofunctional performance, bioactive potential, and interactions within the food matrix. This review critically examines the incorporation of conventional and emerging protein ingredients from animal, plant, insect, microalgal, and macroalgal sources into farinaceous systems, including flours, powders, concentrates, isolates, and hydrolysates. This review synthesizes current evidence through comparative analyses of protein content, EAA profiles, digestibility, protein digestibility-corrected amino acid score (PDCAAS), digestible indispensable amino acid score (DIAAS), technological functionality, and bioactive properties. Particular attention is given to formulation and processing strategies that improve protein quality while preserving dough or batter performance and consumer-relevant attributes. In general, the literature indicates that effective protein enrichment requires an integrated approach that combines amino acid complementation, digestibility enhancement, reduction of antinutritional constraints, technological compatibility, and sensory feasibility. This review highlights the need to move beyond protein quantity as the primary benchmark and toward multidimensional quality frameworks for designing nutritionally improved, functional, and acceptable farinaceous foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13714165/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149284328","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}

{"title":"How Does Food Processing-Induced E/Z Isomerization Regulate Carotenoid Bioaccessibility? — From Food Matrix to Mixed Micelles","authors":"Xinran Lv,&nbsp;Lichen Zhang,&nbsp;Jinze Li,&nbsp;Chunyi Liu,&nbsp;Shihan Bao,&nbsp;Xiangyu Sun,&nbsp;Xuebo Liu,&nbsp;Tingting Ma","doi":"10.1111/1541-4337.70685","DOIUrl":"https://doi.org/10.1111/1541-4337.70685","url":null,"abstract":"<div>\u0000 \u0000 <p>Carotenoids are essential lipophilic antioxidants in plant-derived foods, and their health benefits are highly dependent on bioaccessibility. Although carotenoids naturally occur predominantly as all-<i>E</i> isomers in plant tissues, food processing can induce geometrical isomerization to generate <i>Z</i>-isomers with enhanced bioaccessibility. This review begins by describing the accumulation, structural stability, and release of carotenoids in dietary plants and outlining key analytical methods for their detection and characterization. It then systematically summarizes the effects of thermal processing (industrial thermal sterilization, domestic cooking, and thermal drying), non-thermal processing (mechanical treatment, high-pressure processing, pulsed electric fields, ultrasonication, irradiation, non-thermal drying), and ingredient addition on carotenoid release and isomerization. Furthermore, the regulatory role of processing-induced isomeric structural changes on carotenoid bioabsorption is critically discussed. Processing alters the spatial configuration of carotenoids via <i>E/Z</i> isomerization, reducing crystallinity and aggregation while enhancing micellization efficiency. Concurrently, processing disrupts the plant matrix, promoting the release of isomerized products, thereby improving bioaccessibility. The effects on isomerization degree and bioaccessibility vary with processing method and parameters: moderate processing favors <i>Z</i>-isomer formation, whereas excessive processing leads to degradation. Elucidating the mechanisms of processing-induced <i>E/Z</i> isomerization and its regulation on bioaccessibility provides a theoretical basis for the scientific processing of plant-derived foods and precision nutrition, offering new perspectives for integrating food processing technology and nutritional science.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149259280","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":"Recent Advances in Microbial Community Composition of Fermented Soy Whey and Its Mechanism for Biotransformation of Soybean Isoflavones","authors":"Zhenqing Li,&nbsp;Jiani Yan,&nbsp;Zhijun Zhang,&nbsp;Yang Deng","doi":"10.1111/1541-4337.70679","DOIUrl":"https://doi.org/10.1111/1541-4337.70679","url":null,"abstract":"<div>\u0000 \u0000 <p>Fermented soy whey (FSW), a traditional natural tofu coagulant, harbors complex microbial communities that drive soy-protein coagulation via organic-acid secretion and enhance the bioavailability of soybean isoflavones, conferring desirable flavor characteristics and health-beneficial bioactivities. However, several critical knowledge gaps restrict its scaled-up industrial deployment. The dynamic regulatory connections between microbial community temporal succession and metabolite biosynthesis during spontaneous FSW fermentation have not been fully deciphered. Interspecies interactions inside highly heterogeneous microbial consortia remain ambiguous, and the whole-fermentation system is exceptionally sensitive to fluctuating environmental conditions. This review synthesizes prior literature together with cutting-edge multi-omics datasets to systematically dissect the temporal dynamics of FSW microbial ecosystems. Enzymatic mechanistic analysis delineates key catalytic and metabolic pathways responsible for transforming soy isoflavone glucosides into aglycones and subsequent bioactive derivatives. We critically evaluate promising technical strategies, covering targeted synthetic-biology modification, integrated intelligent control systems, artificial intelligence, and digital-twin modeling, to advance the transition from experience-driven spontaneous fermentation to precision manufacturing. Selective manipulation of functional microbes or rate-limiting catalytic enzymes enables directional enrichment of high-activity isoflavone metabolites. This framework mitigates bioavailability drawbacks of native isoflavones and builds solid scientific foundations for zero-waste valorization of soy-processing by-products, circular food manufacturing, and innovative high-value-added functional-food development.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149259147","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":"Advanced Functional Packaging Strategies for Postharvest Fruit Preservation: From Physiological Regulation to Intelligent Monitoring","authors":"Yuci Li,&nbsp;Linrui Zhong,&nbsp;Dandan Zhang,&nbsp;Xiangjin Kong,&nbsp;Yueming Jiang,&nbsp;Liang Gong,&nbsp;Hong Zhu","doi":"10.1111/1541-4337.70671","DOIUrl":"10.1111/1541-4337.70671","url":null,"abstract":"<div>\u0000 \u0000 <p>Postharvest fruits are highly susceptible to rapid senescence and microbial decay, a process primarily driven by intense respiration and endogenous ethylene signaling. While conventional packaging provides basic physical protection, the shift towards multi-component functional interfaces offers dynamic solutions for physiological regulation. This review provides a critical analysis of advanced functional packaging strategies, focusing on the synergistic integration of natural biopolymers, deep eutectic solvents (DESs), and nanoporous structures. We dissect the intrinsic mechanisms by which these materials modulate the microenvironment dynamics, particularly the precise control of O₂/CO₂/C₂H₄ fluxes and moisture migration, and their impact on fruit oxidative stress markers and metabolic pathways. Furthermore, we evaluate the feasibility of transitioning from passive barriers to stimulus-responsive intelligent systems, highlighting the convergence of flexible sensors, radio frequency identification (RFID) data acquisition, and machine-learning models that together enable real-time quality monitoring throughout the supply chain. Finally, we analyze the trade-off between the large-scale application of bio-based materials and the precision of active ingredient release, and further highlight how divergent regulatory frameworks for food-contact materials in major markets (e.g., the European Union, the United States, and China) constrain industrial application. Based on the collaborative assessment of the above-mentioned technical and institutional bottlenecks, differentiated breakthrough paths have been discussed to provide a roadmap for the development of sustainable, high-performance preservation technologies after harvest.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149242345","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":"Tea Microbiomes and Metabolic Transformations From Fresh Leaf to Fermentation and Gut: Implications for Quality and Health","authors":"Xian Li,&nbsp;Junhe Wang,&nbsp;Qirui Peng,&nbsp;Rongjun Xu,&nbsp;Tingrui Luo,&nbsp;Jiao Jiang,&nbsp;Yi Qin,&nbsp;Yuyang Song","doi":"10.1111/1541-4337.70677","DOIUrl":"10.1111/1541-4337.70677","url":null,"abstract":"<div>\u0000 \u0000 <p>Microbiomes influence tea quality, safety, and health from production to consumption, yet most studies and reviews examine individual stages. This review uses the Tea Plant-Fermentation-Gut Continuum to assess cross-stage microbial and metabolic connectivity, not as an established transmission chain. It separates microbial origin and persistence from processing-associated chemical transformation and host responses. At the leaf-to-processing interface, phyllosphere and endophytic communities may contribute to the processing microbial pool, but taxonomic overlap does not demonstrate directional transmission, and strain-level persistence remains unproven. During processing, plant enzymes and microbial activities shape tea chemistry differently across tea types, affecting pigment and aroma development. At the processing-to-gut interface, current evidence mainly supports chemical and metabolic continuity: tea- and fermentation-derived compounds reach the gut and are metabolized by resident microbiota, whereas evidence that fermentation-associated microorganisms survive, persist, or colonize the gut remains insufficient. These metabolites are linked to FXR-FGF15, AMPK, and AhR signaling and to metabolic, anti-inflammatory, and neuroprotective effects, mostly in preclinical models; human evidence remains limited. Together, the evidence does not support an uninterrupted microbial transmission pathway across these stages. Key gaps remain in microbial origin, persistence, activity, causality, and host relevance. Shared taxa may reflect persistence, environmental acquisition, or compositional overlap rather than direct transmission; tea type, cultivar, processing, dose, and host microbiota limit generalization. Strain-resolved tracking, controlled experiments, functional omics, and metabolic tracing are needed to distinguish association from persistence, activity, and causal function. Addressing these gaps will support evidence-based tea processing, precision fermentation, and microbiome-informed nutrition.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149219724","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":"Edible Biopolymer Coatings for Postharvest Preservation in Warm-Chain Horticultural Supply Chain: Mechanisms, Materials, Design Strategies, and Future Directions","authors":"Olaoluwa Omoniyi Olarewaju,&nbsp;Olufunke Omowumi Fajinmi","doi":"10.1111/1541-4337.70675","DOIUrl":"10.1111/1541-4337.70675","url":null,"abstract":"<p>Fresh fruit and vegetable postharvest losses reach 30%–50% between harvest and consumption, concentrated in low- and middle-income countries where warm-chain supply chains (20°C–35°C, 55%–85% relative humidity, intermittent handling) replace the refrigerated cold chains conventional technology assumes. Edible coatings from polysaccharides, proteins, and lipids offer a non-refrigeration postharvest intervention, with efficacy confirmed under controlled laboratory conditions, but commercial adoption remains marginal. This review argues that the gap between laboratory performance and field outcomes is primarily a systems-design failure, in which existing formulations optimized for stable, refrigerated conditions are not engineered to maintain function under warm-chain variability. Biopolymer materials face a three-axis trade-off, unable to simultaneously satisfy moisture barrier performance, gas exchange selectivity, and thermal-hygroscopic stability, and all three degrade predictably under warm-chain conditions through mechanisms current formulation design does not account for. Bioactive release kinetics compound this failure by depleting protection before supply chain completion, while the absence of a commodity classification framework makes the research literature noncumulative. This review makes three contributions. It provides, to the authors' knowledge, among the first integrated analyses of biopolymer coating performance failure under warm-chain conditions, distinguished by its deployment-focused approach rather than a materials-cataloging one. It formalizes this into a three-axis framework showing that composite design is physically necessary for warm-chain applications, and proposes a four-pillar warm-chain design framework comprising predictive formulation modeling, controlled-release calibration, commodity-specific coating architecture, and standardized warm-chain validation protocols. A six-phase implementation pipeline and a commodity-specific application matrix operationalize this framework into a demonstrable pathway from formulation to field deployment.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13676768/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214829","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}

{"title":"Nonuniformity in Multi‑Physical Field Drying of Fruits and Vegetables: Mechanisms, Cascade Amplification, and Artificial Intelligence–Driven Control","authors":"Yabin Feng,&nbsp;Yao Wang,&nbsp;Kui Suo,&nbsp;Jixian Zhang,&nbsp;Zhenfeng Yang,&nbsp;Chaoting Wen","doi":"10.1111/1541-4337.70673","DOIUrl":"10.1111/1541-4337.70673","url":null,"abstract":"<div>\u0000 \u0000 <p>Nonuniformity is the most critical yet unresolved bottleneck limiting the industrial adoption of multi-physical field drying (microwave, radio frequency, infrared, and ultrasound) for fruits and vegetables. While individual physical field technologies and AI applications have been reviewed separately, a conceptual framework that explains how nonuniformity originates, amplifies, and can be intelligently controlled is currently lacking. This review provides a problem-driven analysis of nonuniformity in physical field drying, proposing a three-stage cascade framework (Initiation → Amplification → Termination) to elucidate the multi-scale coupling between microscopic energy defects and macroscopic quality failure. We further critically evaluate the transition from black-box artificial intelligence (AI) modeling to advanced closed-loop intelligent control strategies involving physics-informed neural networks (PINNs) and digital twins, structured along a perception–prediction–control paradigm. The cascade framework reveals that initial minor heterogeneities are self-reinforced through positive feedback loops, necessitating early-warning prediction. AI-driven adaptive control, coupled with synergistic cross-field designs, may provide opportunities to interrupt this amplification process at early stages. We provide a strategic roadmap emphasizing multimodal sensing and physics-based hybrid modeling to achieve precision, uniformity, and sustainability in next-generation industrial drying systems. This review offers a distinctive problem‑oriented perspective that complements prior technology‑centric surveys by placing nonuniformity as the central narrative and offering a conceptual framework for its prediction and control.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149178316","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}