Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Porous Architecture in 3D Food Printing: Advances in Formulation, Process Control, and Sustainable Structural Design","authors":"Lorenzo Lombardi,&nbsp;Luigi Davide Gala,&nbsp;Claudio Esposito,&nbsp;Daniele Tammaro","doi":"10.1111/1541-4337.70304","DOIUrl":"https://doi.org/10.1111/1541-4337.70304","url":null,"abstract":"<p>3D food printing offers precise control over the shape, texture, and nutritional profile of edible structures, enabling high customization. A key yet under-explored feature in this field is the internal porous architecture, which significantly affects mechanical strength, texture, and overall functionality. This review examines how ingredient formulation-particularly polysaccharides and proteins-and printing parameters such as temperature, flow rate, velocity, and nozzle diameter influence the formation of inter-strand macropores and intra-strand micropores. Emphasis is placed on pore-generation and stabilization techniques, especially freeze-drying and emulsion templating, which enable the creation of well-defined porous networks. The intentional design of hierarchical porosity-combining both macro- and micro-scale structures-emerges as a promising strategy for producing lightweight, mechanically robust, and sensorially rich food products. These porous architectures can reduce raw material consumption while maintaining consumer appeal, aligning with goals of food sustainability. In this context, porosity is not merely a structural attribute but a critical design variable for optimizing performance and environmental impact. By connecting internal structure with functional outcomes, this review aims to support the development of next-generation 3D-printed foods that are resource-efficient, nutritionally tailored, and aligned with sustainable production practices.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70304","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145272609","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":"Food Drying for Low-Carbon and Future Food: A Review on the Sustainability of Drying Technology","authors":"Xiaolong Zhong,&nbsp;Zhang Min,&nbsp;Qi Yu,&nbsp;Arun S. Mujumdar,&nbsp;Dongxing Yu","doi":"10.1111/1541-4337.70310","DOIUrl":"https://doi.org/10.1111/1541-4337.70310","url":null,"abstract":"<div>\u0000 \u0000 <p>Food drying, as a food processing industry with a high carbon footprint, needs to adapt in the face of carbon reduction and future food trends. Through the application of classical theories on food moisture migration and drying kinetics, coupled with life cycle analysis of food drying processes, the low-carbon feasibility of drying engineering can be demonstrated; a survey of drying technologies over the last 20 years has shown a new wave of advances in food drying equipment for clean energy sources such as solar, geothermal, and biomass, with tools such as energy efficiency and monitoring enriching the drying process. The food of the future is a development of traditional and modern food products, for which new R&amp;D trends, resource utilization, environmental load reduction, and customized production of drying technologies can provide insights. In addition, around the issue of economic efficiency of food processing, relevant recommendations for integrating cost reduction algorithms for drying processing and equipment construction are presented. This review provides useful information on carbon reduction in drying as well as trends in drying and assists in the selection of drying equipment.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145272421","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":"Porous Architecture in 3D Food Printing: Advances in Formulation, Process Control, and Sustainable Structural Design","authors":"Lorenzo Lombardi,&nbsp;Luigi Davide Gala,&nbsp;Claudio Esposito,&nbsp;Daniele Tammaro","doi":"10.1111/1541-4337.70304","DOIUrl":"https://doi.org/10.1111/1541-4337.70304","url":null,"abstract":"<p>3D food printing offers precise control over the shape, texture, and nutritional profile of edible structures, enabling high customization. A key yet under-explored feature in this field is the internal porous architecture, which significantly affects mechanical strength, texture, and overall functionality. This review examines how ingredient formulation-particularly polysaccharides and proteins-and printing parameters such as temperature, flow rate, velocity, and nozzle diameter influence the formation of inter-strand macropores and intra-strand micropores. Emphasis is placed on pore-generation and stabilization techniques, especially freeze-drying and emulsion templating, which enable the creation of well-defined porous networks. The intentional design of hierarchical porosity-combining both macro- and micro-scale structures-emerges as a promising strategy for producing lightweight, mechanically robust, and sensorially rich food products. These porous architectures can reduce raw material consumption while maintaining consumer appeal, aligning with goals of food sustainability. In this context, porosity is not merely a structural attribute but a critical design variable for optimizing performance and environmental impact. By connecting internal structure with functional outcomes, this review aims to support the development of next-generation 3D-printed foods that are resource-efficient, nutritionally tailored, and aligned with sustainable production practices.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70304","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145272544","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":"Food Drying for Low-Carbon and Future Food: A Review on the Sustainability of Drying Technology","authors":"Xiaolong Zhong,&nbsp;Zhang Min,&nbsp;Qi Yu,&nbsp;Arun S. Mujumdar,&nbsp;Dongxing Yu","doi":"10.1111/1541-4337.70310","DOIUrl":"https://doi.org/10.1111/1541-4337.70310","url":null,"abstract":"<div>\u0000 \u0000 <p>Food drying, as a food processing industry with a high carbon footprint, needs to adapt in the face of carbon reduction and future food trends. Through the application of classical theories on food moisture migration and drying kinetics, coupled with life cycle analysis of food drying processes, the low-carbon feasibility of drying engineering can be demonstrated; a survey of drying technologies over the last 20 years has shown a new wave of advances in food drying equipment for clean energy sources such as solar, geothermal, and biomass, with tools such as energy efficiency and monitoring enriching the drying process. The food of the future is a development of traditional and modern food products, for which new R&amp;D trends, resource utilization, environmental load reduction, and customized production of drying technologies can provide insights. In addition, around the issue of economic efficiency of food processing, relevant recommendations for integrating cost reduction algorithms for drying processing and equipment construction are presented. This review provides useful information on carbon reduction in drying as well as trends in drying and assists in the selection of drying equipment.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145272506","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":"A Framework for Evaluation of New Processing Technologies in Human Milk Banking","authors":"Vanessa Clifford,&nbsp;Leonie Walter,&nbsp;Laura D. Klein,&nbsp;Tong Wu,&nbsp;Yiting Wang,&nbsp;Nidhi Bansal","doi":"10.1111/1541-4337.70288","DOIUrl":"10.1111/1541-4337.70288","url":null,"abstract":"<p>The purpose of this review was to devise a framework for validation studies to test new processing technologies in human milk banking. Human milk banks are an expanding service globally. They provide donor human milk to predominantly preterm and low-birth-weight infants, who represent a vulnerable population. The most common method used by milk banks to ensure the safety of human milk is Holder pasteurization. There has been significant interest in recent years in alternative pathogen inactivation techniques for human milk banking, which may better preserve nutritional content while maintaining an appropriate safety profile. At present, there is no global standard for evaluating and validating new processing technologies for human milk. A major difficulty in developing a standard to evaluate novel processing methods for human milk is that it is not fully established which components of human milk, beyond macronutrient content, contribute to better clinical outcomes in preterm infants. A validation study should ideally address both the safety and nutritional impact of a new technology for human milk. For food safety, the main goal remains to achieve complete inactivation of relevant pathogenic bacteria and viruses. The secondary goal is to ensure adequate nutritional quality of the final product, so that infants receive nutrition that is as close as possible to mother's own milk. We have done a comprehensive narrative review of the key safety parameters, and nutritional and immune components of human milk, to suggest a novel framework for process validation studies in human milk banking, including suggestions for sample size where appropriate.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70288","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145249023","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":"Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges—Narrative Review","authors":"Marek Kardas,&nbsp;Wiktoria Staśkiewicz-Bartecka,&nbsp;Aleksandra Kołodziejczyk","doi":"10.1111/1541-4337.70262","DOIUrl":"10.1111/1541-4337.70262","url":null,"abstract":"<p>Cellular meat is the result of an innovative technology that facilitates the production of meat through the cultivation of animal cells in controlled laboratory environments. This process reduces the negative impact of traditional animal farming on the environment and creates the possibility of optimizing the nutritional composition, which can have a positive impact on consumer health. The lipid profile, including saturated and unsaturated fatty acids, is a main component of this analysis, emphasizing their significance in health-related contexts. Theoretical considerations suggest that cultured meat could be enriched with health-beneficial fatty acids, such as omega-3, and have a reduced content of saturated fats, which could positively impact public health. In addition to nutritional potential, the article addresses the factors influencing consumer acceptance of cultured meat, emphasizing the importance of transparent production processes and effective educational and communication strategies. Despite the potential benefits, full implementation of this technology requires overcoming technological, economic, and social challenges and further research on its safety and health impact.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70262","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145249094","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":"Strategies for Fresh-Cut Apple Preservation: Recent Advances and Future Prospects","authors":"Zhuyin Liu,&nbsp;Mingna Li,&nbsp;Guijing Li,&nbsp;Xinyi Yin,&nbsp;Yongli Jiang,&nbsp;Junjie Yi","doi":"10.1111/1541-4337.70300","DOIUrl":"10.1111/1541-4337.70300","url":null,"abstract":"<div>\u0000 \u0000 <p>Fresh-cut apples are highly popular due to their convenience and nutritional value, but their quality deteriorates rapidly due to enzymatic browning, microbial contamination, and texture degradation, and traditional preservation methods have limitations in effectively maintaining freshness and extending shelf life; although recent advances in physical, chemical, and biological preservation strategies, as well as the integration of omics and artificial intelligence (AI) technologies, offer promising alternatives, a comprehensive review that systematically evaluates these emerging techniques, their mechanisms, and their practical applications is still lacking. This review critically analyzes recent developments in innovative preservation strategies for fresh-cut apples, focusing on advanced physical, chemical, and biological methods, explores the role of omics technologies in understanding preservation mechanisms, highlights AI applications in quality assessment, and discusses the advantages, challenges, and future prospects of these approaches, providing a comparative perspective on their effectiveness over traditional techniques. Key findings show that innovative preservation methods have demonstrated superior efficacy in reducing browning, controlling microbial growth, and maintaining sensory and nutritional properties compared to conventional approaches, the integration of hurdle technologies offers a synergistic effect in enhancing quality retention, and AI and intelligent packaging systems provide real-time quality monitoring to optimize storage conditions; however, challenges such as cost, regulatory approval, and consumer acceptance remain, so future research should focus on optimizing scalable, eco-friendly solutions and enhancing consumer awareness to facilitate market adoption, and this review serves as a comprehensive reference for developing next-generation preservation strategies for fresh-cut apples.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145249042","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":"Polymorphic Structures and Transitions of Triglycerides and Complex Fats: A Guide to X-Ray Scattering Approaches","authors":"Julia Seilert,&nbsp;Megan Holdstock,&nbsp;Yoga Pratama,&nbsp;Amin Sadeghpour,&nbsp;Eckhard Flöter,&nbsp;Michael Rappolt","doi":"10.1111/1541-4337.70271","DOIUrl":"10.1111/1541-4337.70271","url":null,"abstract":"<p>This contribution provides a comprehensive review of nanostructural aspects in pure triglyceride compared with more complex, real fat systems. Alongside this journey on understanding the crystallization of triglycerides, we provide a practical guide on using X-ray scattering to its fullest extent. Data from public-domain literature of monoacid and mixed-acid saturated and mono-unsaturated triglycerides are reviewed in great depth. On the nanoscale, lamellar stacking and hydrocarbon tilt angles are discussed, and on the molecular scale, trends in the chain packing density and concomitant geometry changes are explained. Useful tools to evaluate lab-scale and synchrotron X-ray scattering data are presented, including (i) electron density profile calculations, decomposing the lamellar repeat distance into the bilayer and monolayer contributions, (ii) refined estimations of the chain tilt angle in the bilayer region, (iii) crystallite size and strain investigations, and (iv) the determination of the area per hydrocarbon chain. Further, the review summarizes representative crystallographic data over the last decades, including extensive lists of long- and short-spacing data. Generalizing the introduced model-free methods to real fat systems makes it possible to also analyze complex phase transitions and their solid fat content as derived from the wide-angle scattering. The main aim of this contribution is to provide a robust set of X-ray scattering methods for a detailed evaluation of polymorphic states and phase transitions supporting research efforts at the interface of academia and industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12497477/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145231084","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":"An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics","authors":"Mahounakpon Wilfried Tossou,&nbsp;Matthew Atongbiik Achaglinkame,&nbsp;Linda Dari,&nbsp;Carole Nadia Adjouavi Sossa-Vihotogbé,&nbsp;Zsanett Bodor,&nbsp;Daniel Mörlein","doi":"10.1111/1541-4337.70301","DOIUrl":"10.1111/1541-4337.70301","url":null,"abstract":"<p>West African soft cheese (WASC) is widely consumed and nutritionally valuable across West Africa. It also sustains livelihoods, particularly among Fulani households, by providing regular income for women and strengthens household food security and autonomy. However, concerns persist about its safety and quality. A scoping review was conducted to synthesize evidence on WASC processing, safety, and quality. The findings showed that cow's milk (88.6%) and <i>Calotropis procera</i> (77.1%) were the predominant milk source and coagulant, respectively. Two research areas contribute to about one third of the total articles reviewed: alternative coagulants (22.9%) and partial substitution of cow's milk (11.4%). Among the various coagulants tested, only <i>Carica papaya</i> consistently achieved yields comparable to <i>Cal. procera</i>. Partial substitution with plant-based milks differentially influenced yield and composition. Findings indicated frequent microbiological hazards in market-sold WASC, with aerobic plate counts often exceeding limits and recurrent reports of coliforms and pathogens (e.g., <i>Escherichia coli</i>, <i>Salmonella</i>). In contrast, WASC produced under controlled laboratory conditions showed low aerobic counts and the absence of coliforms. In general, reporting quality was a major limitation, as most of the studies reviewed failed in reporting key processing parameters such as heating temperatures and times, coagulant concentration, and coagulation time, factors essential for assessing and reproducing cheese quality. In conclusion, this review underscores the urgent need for hygiene interventions across the value chain. Moreover, comprehensive research is needed to assess how different coagulants, extraction methods, heating conditions, and the alternatives could affect the yield, sensory characteristics, and overall quality of WASC.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12497476/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145231100","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":"Facing the Texture Challenge of Pulses From a Cell Wall Point of View: Science, Strategies, and Perspectives","authors":"Dongyan Chen,&nbsp;Kai Hu,&nbsp;Xiumin Chen,&nbsp;Yuqing Duan,&nbsp;Marc Hendrickx","doi":"10.1111/1541-4337.70302","DOIUrl":"10.1111/1541-4337.70302","url":null,"abstract":"<div>\u0000 \u0000 <p>The full benefit of pulses, an economic, highly nutritional, and environment-friendly ingredient, can be greatly hampered by the hard texture (poor cooking quality) of the beans, resulting in long preparation time, energy waste, reduced nutritional value, and low consumer acceptability. This texture challenge thus needs to be well addressed towards optimal and maximized utilization of pulses. Among multiple influencing factors, the cooking texture of pulses is largely related to the cotyledon cell wall microstructure, constructed by cell wall polysaccharides and the interactions therein. Pectin solubilization during cooking of beans dictates the ease of cell separation, thus softening of the texture. Biochemical changes in cell wall (pectin) along the production chain result in texture changes of pulses. Therefore, research towards understanding the cell wall structure–texture relations should particularly focus on structural properties of pectin polysaccharides to better control the texture evolution of pulses during processing. Moreover, development of different pretreatments (or their combinations) aiming at high-efficiency pulse processing from a perspective of cell wall structural modification is needed. This review comprehensively summarizes the most recent advances in biochemical changes in cell wall properties related to texture evolution during postharvest storage, soaking, and cooking of pulses. Trends in strategies aiming to modulate bean texture along the production chain are also discussed, and future perspectives are presented. The outcome of this article can help to pave the way for highly efficient industrial pulse production meeting customer demands for future sustainable food products.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145231054","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}