Comprehensive Reviews in Food Science and Food Safety最新文献

Calcium carbide (CaC2) ripening in fruits: Health risks, non-destructive detection, quality control, and regulatory frameworks

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70140

D. Vidhya, Naveen Kumar Mahanti, Barun, Jonah Dakho, Ashok Kumar, Shivam Chaubey, Krishna Bahadur Chhetri

{"title":"Calcium carbide (CaC2) ripening in fruits: Health risks, non-destructive detection, quality control, and regulatory frameworks","authors":"D. Vidhya, Naveen Kumar Mahanti,  Barun, Jonah Dakho, Ashok Kumar, Shivam Chaubey, Krishna Bahadur Chhetri","doi":"10.1111/1541-4337.70140","DOIUrl":"https://doi.org/10.1111/1541-4337.70140","url":null,"abstract":"The use of calcium carbide (CaC2) for the artificial ripening of fruits is a common practice in some regions, despite being banned in many countries due to health concerns. CaC2 reacts with moisture to produce acetylene gas, which accelerates the ripening process. However, the presence of acetylene gas and its byproducts in CaC2-ripened fruits can pose risks to human health. Therefore, there is a need for non-destructive techniques to detect CaC2-induced ripening and ensure the safety and quality of fruits. This review explores the scope and application of non-destructive techniques for the detection of CaC2-induced ripening of fruits. Various spectroscopic methods, including near-infrared spectroscopy, Raman spectroscopy, and hyperspectral imaging, have been investigated for their potential to identify fruits ripened using CaC2. Additionally, chemical tests and sensor-based approaches have been explored to detect residues of CaC2 and its byproducts in fruits. The review examines the principles behind these techniques and discusses their advantages, limitations, and practical applications. Non-destructive techniques are promising for detecting CaC2-induced ripening of fruits. Spectroscopic methods allow rapid identification of characteristic signatures in ripened fruits, whereas chemical tests and sensor-based approaches detect CaC2 residues. These tools ensure fruit safety and authenticity, protecting consumer health. Further research is needed to improve the sensitivity and reliability of these methods for wider use in the food industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446753","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

Overview of mouthfeel from the perspective of sensory scientists in industry

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70126

Tanya L. Ditschun, Erin Riddell, Wei Qin, Karen Graves, Oyelayo Jegede, Negin Sharafbafi, Teresa Pendergast, Darci Chidichimo, Suzanne F. Wilson

{"title":"Overview of mouthfeel from the perspective of sensory scientists in industry","authors":"Tanya L. Ditschun, Erin Riddell, Wei Qin, Karen Graves, Oyelayo Jegede, Negin Sharafbafi, Teresa Pendergast, Darci Chidichimo, Suzanne F. Wilson","doi":"10.1111/1541-4337.70126","DOIUrl":"https://doi.org/10.1111/1541-4337.70126","url":null,"abstract":"Mouthfeel is vital in consumer acceptance of foods and beverages. Despite the critical role mouthfeel plays in product development, the concept is often poorly understood and subject to various interpretations. Within this review, five topics of interest are discussed to provide a better understanding of the mouthfeel attribute—the definition, the perception, the importance, the influencing factors, and the methods of measurement of mouthfeel. Mouthfeel encompasses multiple attributes. Although mouthfeel attributes perceived through physical and chemical perceptions, such as cooling and heating, are understood as mouthfeel, attributes perceived through mechanoreceptors, such as creaminess and thickness, are more challenging due to varying opinions on texture and mouthfeel. Other factors, like food composition and temperature, are also vital in understanding the overall effect of mouthfeel in food and beverages. Including all perceived attributes and factors is important for consumer acceptance of products and for developing consistent evaluation of products. Other topics to consider include the dynamic aspects of oral processing and cultural backgrounds as these topics create additional intricacies in defining and understanding mouthfeel perception. Despite the lack of instrumental methodology available to measure mouthfeel attributes, trained panelists can be used to predict facets of mouthfeel in the eating experience. When designing sensory testing for trained panelists, experimental conditions and a product-specific lexicon are important factors to consider. Overall, understanding of the mouthfeel attributes and their role in consumer preference for different types of food and beverages continues to evolve.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446755","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

Environmental conditions and nutritional quality of vegetables in protected cultivation

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70139

Nazim S. Gruda, Giedrė Samuolienė, Jinlong Dong, Xun Li

{"title":"Environmental conditions and nutritional quality of vegetables in protected cultivation","authors":"Nazim S. Gruda, Giedrė Samuolienė, Jinlong Dong, Xun Li","doi":"10.1111/1541-4337.70139","DOIUrl":"https://doi.org/10.1111/1541-4337.70139","url":null,"abstract":"Despite progress in reducing global hunger, micronutrient deficiencies and imbalanced diets linked to urbanization remain pressing health threats. Protected cultivation offers a promising avenue for sustainable intensification of vegetable production. Additionally, indoor and vertical farming have recently emerged as cutting-edge strategies, particularly in densely populated urban areas and mega-cities. However, research has focused on maximizing yield, neglecting the impact of pre-harvest conditions on produce quality. Here, we explore strategies for manipulating environmental factors within protected cultivation systems to enhance vegetable nutritional value. Research suggests moderate stress can positively influence nutrient composition while plants exhibit stage-specific metabolic responses to environmental factors. For instance, seedlings thrive under a higher blue-to-red ratio, while green light benefits leafy vegetables. Additionally, increased blue light or supplemental UV-A benefits flowering and fruiting vegetables. When other environmental factors are optimal, light intensity significantly impacts vegetable nutritional quality, followed by CO2 levels, light spectrum, temperature, and humidity. Further research is needed to fully understand the mechanisms, the complex interplay of environmental factors, and their interaction with genetic material and cultural practices on nutritional quality.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70139","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446757","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}

引用次数: 0

Thawing frozen foods: A comparative review of traditional and innovative methods

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70136

Gülşah Çalışkan Koç, Azime Özkan Karabacak, Özge Süfer, Samiye Adal, Yasemin Çelebi, Berrak Delikanlı Kıyak, Sebahat Öztekin

{"title":"Thawing frozen foods: A comparative review of traditional and innovative methods","authors":"Gülşah Çalışkan Koç, Azime Özkan Karabacak, Özge Süfer, Samiye Adal, Yasemin Çelebi, Berrak Delikanlı Kıyak, Sebahat Öztekin","doi":"10.1111/1541-4337.70136","DOIUrl":"https://doi.org/10.1111/1541-4337.70136","url":null,"abstract":"Due to the changing consumer lifestyles, the tendency to adopt foods that require less preparation time and offer both variety and convenience has played a significant role in the development of the frozen food industry. Freezing is one of the fundamental food preservation techniques, as it maintains high product quality. Freezing reduces chemical and enzymatic reactions, lowers water activity, and prevents microbial growth, thereby extending the shelf life of foods. The freezing and thawing procedures directly impact the quality of frozen foods. The degree of tissue damage is determined by the freezing rate and the structure of the ice crystals that form during the freezing process. Generally, thawing occurs more slowly than freezing. During thawing, microorganisms, as well as chemical and physical changes, can cause nutrient damage. Thus, the goal of this review is to identify innovative and optimal thawing strategies. In order to save energy and/or improve quality, new chemical and physical thawing aids are being developed alongside emerging techniques such as microwave-assisted, ohmic-assisted, high pressure, acoustic thawing, and so on. In addition to discussing the possible uses of these technologies for the thawing process and their effects on food quality, the purpose of this study is to present a thorough comparative overview of recent advancements in thawing techniques.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70136","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446756","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}

引用次数: 0

Emerging technologies in reducing dietary advanced glycation end products in ultra-processed foods: Formation, health risks, and innovative mitigation strategies

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70130

Shenwan Wang, Xiaoyan Zheng, Yang Yang, Lili Zheng, Dao Xiao, Binling Ai, Zhanwu Sheng

{"title":"Emerging technologies in reducing dietary advanced glycation end products in ultra-processed foods: Formation, health risks, and innovative mitigation strategies","authors":"Shenwan Wang, Xiaoyan Zheng, Yang Yang, Lili Zheng, Dao Xiao, Binling Ai, Zhanwu Sheng","doi":"10.1111/1541-4337.70130","DOIUrl":"https://doi.org/10.1111/1541-4337.70130","url":null,"abstract":"The widespread consumption of ultra-processed foods (UPFs) results from industrialization and globalization, with their elevated content of sugar, fat, salt, and additives, alongside the formation of dietary advanced glycation end products (AGEs), generating considerable health risks. These risks include an increased incidence of diabetes, cardiovascular diseases, and neurodegenerative disorders. This review explores the mechanisms of AGE formation in UPFs and evaluates emerging technologies and additives aimed at mitigating these risks. Both thermal methods (air frying, low-temperature vacuum heating, microwave heating, and infrared heating) and non-thermal techniques (high-pressure processing, pulsed electric fields, ultrasound, and cold plasma) are discussed for their potential in AGE reduction. Additionally, the review evaluates the efficacy of exogenous additives, including amino acids, polysaccharides, phenolic compounds, and nanomaterials, in inhibiting AGE formation, though results may vary depending on the specific additive and food matrix. The findings demonstrate the promise of these technologies and additives for reducing AGEs, potentially contributing to healthier food processing practices and the promotion of improved public health outcomes.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446758","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

A comprehensive review of recombinant technology in the food industry: Exploring expression systems, application, and future challenges

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70078

Ming Liu, Ran Xiao, Xiaolin Li, Yingyu Zhao, Jihong Huang

{"title":"A comprehensive review of recombinant technology in the food industry: Exploring expression systems, application, and future challenges","authors":"Ming Liu, Ran Xiao, Xiaolin Li, Yingyu Zhao, Jihong Huang","doi":"10.1111/1541-4337.70078","DOIUrl":"https://doi.org/10.1111/1541-4337.70078","url":null,"abstract":"Biotechnology has significantly advanced the production of recombinant proteins (RPs). This review examines the latest advancements in protein production technologies, including CRISPR, genetic engineering, vector integration, and fermentation, and their implications for the food industry. This review delineates the merits and shortcomings of prevailing host systems for RP production, underscoring molecular and process strategies pivotal for amplifying yields and purity. It traverses the spectrum of RP applications, challenges, and burgeoning trends, highlighting the imperative of employing robust hosts and cutting-edge genetic engineering to secure high-quality, high-yield outputs while circumventing protein aggregation and ensuring correct folding for enhanced activity. Recombinant technology has paved the way for the food industry to produce alternative proteins like leghemoglobin and cytokines, along with enzyme preparations such as proteases and lipases, and to modify microbial pathways for synthesizing beneficial compounds, including pigments, terpenes, flavonoids, and functional sugars. However, scaling microbial production to industrial scales presents economic, efficiency, and environmental challenges that demand innovative solutions, including high-throughput screening and CRISPR/Cas9 systems, to bolster protein yield and quality. Although recombinant technology holds much promise, it must navigate high costs and scalability to satisfy the escalating global demand for RPs in therapeutics and food. The variability in ethical and regulatory hurdles across regions further complicates market acceptance, underscoring an urgent need for robust regulatory frameworks for genetically modified organisms. These frameworks are essential for safeguarding the production process, ensuring product safety, and upholding the efficacy of RPs in industrial applications.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446754","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

Quantitative food allergen risk assessment: Evolving concepts, modern approaches, and industry implications

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-10 DOI: 10.1111/1541-4337.70132

Wenfeng Liu, Qian Yang, Zhongliang Wang, Jian Wang, Fangfang Min, Juanli Yuan, Ping Tong, Xin Li, Yong Wu, Jinyan Gao, Hongbing Chen

{"title":"Quantitative food allergen risk assessment: Evolving concepts, modern approaches, and industry implications","authors":"Wenfeng Liu, Qian Yang, Zhongliang Wang, Jian Wang, Fangfang Min, Juanli Yuan, Ping Tong, Xin Li, Yong Wu, Jinyan Gao, Hongbing Chen","doi":"10.1111/1541-4337.70132","DOIUrl":"https://doi.org/10.1111/1541-4337.70132","url":null,"abstract":"Food safety is crucially linked to the food system, ensuring safe production, handling, and distribution to protect public health. Food allergy has been considered as a public health and food safety issue. Despite being widely regarded as a prevailing strategy for managing food allergies, strict food avoidance faces challenges due to allergen cross-contact in the food supply chain and the potential for inaccurate allergen labeling. Hence, a scientific approach to assess allergen risk in this context is imperative. In this review, a novel approach to managing food allergies, referred to as quantitative food allergen risk assessment, is presented. This discussion covered the evolving concepts and modern analytical approaches. Moreover, this review delves into the current application of quantitative food allergen risk assessment. Finally, a valuable tool for food allergen risk assessment in the food industry, Voluntary Incidental Trace Allergen Labelling (VITAL), was introduced. The establishment of a globally harmonized and standardized quantitative food allergen risk assessment framework could facilitate the promotion of international harmonization of allergen labeling, support food allergic consumers in making safe food choices, and safeguard the health of allergic individuals across various regions and ethnicities. The implementation of food allergen risk assessment could ensure both food supply chain safety and guide the establishment of acceptable allergen cross-contact levels, enhancing food safety and bolstering the integrity and sustainability of the food system.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143380676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-10 DOI: 10.1111/1541-4337.70135

Zhiwen Shen, Yuxin Ding, Yanshun Xu

{"title":"Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects","authors":"Zhiwen Shen, Yuxin Ding, Yanshun Xu","doi":"10.1111/1541-4337.70135","DOIUrl":"https://doi.org/10.1111/1541-4337.70135","url":null,"abstract":"Emulsion-based foods typically employ proteins as their stabilizers, and their quality maintenance mostly relies on freezing conditions. Currently, improving the freezing stability of food emulsions through various strategies has been a topical issue in food science fields, and the modification targeting proteins is an essential research direction. This review discusses the destabilization mechanisms of food emulsions during freezing, including changes in the aqueous and oil phases, lipid oxidation, changes in pH and ionic strength, and denaturation or inactivation of proteins as emulsifiers. Then, it illustrates the role of the spatial structural properties of proteins and the formation of interfacial protein films in maintaining the freezing stability of emulsions. Moreover, this review highlights the effects of protein modification strategies on the freezing stability of emulsions and emulsion gels, including enzymatic hydrolysis treatment, glycosylation, salt and pH treatment, polyphenol addition, and physical treatment. It also discusses the further application of protein-modified Pickering emulsions in the food industry. In summary, modification treatments performed on proteins are effective in improving the freezing stability of food emulsions, and this area still has considerable room for exploration in the future, such as treatments involving emerging technologies or emerging substances and the synergistic effect of different treatments in maintaining emulsion freezing stability. This review will provide valuable theoretical insights into the production of high-quality and shelf-stable emulsion-based food products.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143380670","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

Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-10 DOI: 10.1111/1541-4337.70138

Fan Zhang, Xiaomei Yu, Yimei Tian, Jia Zeng, Pan Zhuang, Wei Jia, Yu Zhang

{"title":"Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention","authors":"Fan Zhang, Xiaomei Yu, Yimei Tian, Jia Zeng, Pan Zhuang, Wei Jia, Yu Zhang","doi":"10.1111/1541-4337.70138","DOIUrl":"https://doi.org/10.1111/1541-4337.70138","url":null,"abstract":"There is an urgent need to address food safety concerns associated with multiple Maillard reaction‒derived chemical contaminants, such as acrylamide, heterocyclic aromatic amines, advanced glycation end products, and 5-hydroxymethylfurfural, which are present in processed foods. Current studies have focused on single contaminant generated by the Maillard reaction; however, there is a dearth of information regarding the interactions of multiple contaminants and their joint control methods. This review article comprehensively summarizes the state-of-the-art progress in the simultaneous analysis, coformation, joint hazardous control, and risk assessment of multiple food processing contaminants generated by the Maillard reaction. The Maillard reaction is associated with caramelization, lipid oxidation, protein oxidation, and ascorbic acid browning reactions. Mass spectrometry‒based chromatography is currently the preferred method for the simultaneous quantification of multiple contaminants, with metabolomics and indirect detection methodologies providing new insights. Mitigation strategies for multiple contaminants include optimizing pretreatment, introducing exogenous additives, regulating processing parameters, and utilizing emerging technologies. Limited animal studies on the metabolism of various contaminants have yielded diverse results, guided by biomarkers for deep understanding. Integrated risk assessment should be conducted to quantify multihazard health impacts. In future research, a unique framework should be developed for assessing multiple contaminants, characterizing their metabolic profiles, and optimizing control measures for Maillard reaction‒derived contaminants.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379962","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

Micro and nanobubbles enhanced ozonation technology: A synergistic approach for pesticides removal

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-10 DOI: 10.1111/1541-4337.70133

Preeti Pal, Arata Kioka

{"title":"Micro and nanobubbles enhanced ozonation technology: A synergistic approach for pesticides removal","authors":"Preeti Pal, Arata Kioka","doi":"10.1111/1541-4337.70133","DOIUrl":"https://doi.org/10.1111/1541-4337.70133","url":null,"abstract":"Pesticides production, consumption, and disposal around the world are raising concerns day by day for their human and environmental health impacts. Among developing treatment technologies, ozonation has attracted the attention of many researchers in recent years. It is an emerging and promising technology for removing pesticides in the aqueous environment and degrading the residual pesticides from the fruits and vegetables (F&V) surfaces. This systematic review presents an extensive study of the degradation of different types of residual pesticides from F&V using ozonation, micro- and nanobubble (MNB) ozonation, or other advanced techniques such as microwaves/ultrasonication and advanced oxidation process. This review compiles the studies that reported the effect of MNB size on the dissolution of ozone gas in the washing medium and its effect on the degradation of residual pesticides from F&V. The mechanism and routes of pesticide degradation and how integrating MNB technology (MNBT) can help overcome economic losses, reduce health issues for consumers, and save the environment from harmful chemicals used in the pesticides are also discussed. The article encourages the development and utilization of MNBT not only in agriculture, but aquaculture, fisheries, food industries, food storage, and packing, for reducing/degrading the residual pesticides from foods and support environmental sustainability as well as improve international trade.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70133","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143380669","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}

引用次数: 0