Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Opportunities and Challenges for the Development of Edible Mushroom-Derived Biopeptides","authors":"Tiantian Zhang,&nbsp;Zhenyu Gu,&nbsp;Yu Deng,&nbsp;Qiaolin Cai,&nbsp;Qing Gong,&nbsp;Binyong Guo,&nbsp;Dingqi Zhang,&nbsp;Mouming Zhao,&nbsp;Tianyuan Song","doi":"10.1111/1541-4337.70237","DOIUrl":"https://doi.org/10.1111/1541-4337.70237","url":null,"abstract":"<div>\u0000 \u0000 <p>Edible mushrooms are emerging as a rich source of bioactive peptides with diverse health-promoting properties. This review comprehensively examined the structural characteristics, preparation methods, biological activities, and industrial applications of mushroom-derived peptides. Bioactive peptides from edible mushrooms (EMPPs) were primarily prepared through enzymatic hydrolysis, microbial fermentation, or bioinformatics-assisted virtual screening. The EMPPs exhibited potent antioxidant, antihypertensive, antibacterial, anti-inflammatory, immunomodulatory, lipid-lowering, anticancer, and bone health-promoting activities. Mechanistic insights revealed their interactions with key signaling pathways and potential receptors as well as their ability to chelate metals, scavenge free radicals, and modulate gut microbiota. Industrially, mushroom peptides enhanced the nutritional and functional profiles of flour-based products, meat substitutes, dairy items, and beverages by improving texture, antioxidant capacity, and glycemic response. Despite their potential, challenges persist in optimizing extraction techniques, validating in vivo efficacy, and scaling production. Future research should integrate advanced technologies and interdisciplinary approaches to unlock the full potential of mushroom peptides in functional foods and nutraceuticals, addressing global health challenges through sustainable solutions.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144647160","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":"Zearalenone: Contamination, Biological Characterization, and Mechanism of Enzymatic Degradation in Food","authors":"Fang Li,&nbsp;Meiyan Wang,&nbsp;Jinjie Xu,&nbsp;Wenjie Liu,&nbsp;Jianna Yu,&nbsp;Wenshan Li,&nbsp;Wen Liu,&nbsp;Yuan Liu,&nbsp;Guoxing Jing,&nbsp;Wanying Xie,&nbsp;Yueming Jiang","doi":"10.1111/1541-4337.70233","DOIUrl":"https://doi.org/10.1111/1541-4337.70233","url":null,"abstract":"<div>\u0000 \u0000 <p>Mycotoxins are a class of biological contaminants that pose significant threats to food safety, leading to substantial food waste and significant economic losses. Among these, zearalenone (ZEN), a specific mycotoxin produced by <i>Fusarium</i> species during the infection of grains, is particularly concerning due to its reproductive toxicity, digestive toxicity, hepatotoxicity, and immunotoxicity in various organisms. Although numerous methods for degrading ZEN have been developed, challenges still remain in removing effectively ZEN from food. Enzymatic degradation offers dual advantages of biosafety and targeted efficiency, positioning it as a sustainable alternative to conventional ZEN detoxification methods. This review systematically examines ZEN contamination in grains, evaluates the physicochemical properties and toxicological effects of ZEN and its derivatives, and analyzes the ZEN-degrading enzyme families to provide their structural characteristics, catalytic performance, and degradation mechanisms. The review highlights the transformative potential of enzyme engineering technologies, including protein engineering assisted with computational design, enzyme immobilization, nanozymes, and fusion proteins, to enhance the performance of ZEN-degrading enzymes and explore their prospective applications in ensuring food and feed safety.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144647213","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":"Anti-Inflammatory Potential of Fish-Derived Bioactive Peptides: Molecular Mechanisms, Delivery Strategies, and Clinical Perspectives","authors":"Anuj Sharma,&nbsp;Ravi Baraiya,&nbsp;Sanchu Prakash,&nbsp;Ankur Biswas,&nbsp;Bhaswati Chowdhury,&nbsp;Aditya Sharma","doi":"10.1111/1541-4337.70234","DOIUrl":"https://doi.org/10.1111/1541-4337.70234","url":null,"abstract":"<div>\u0000 \u0000 <p>This review critically examines the anti-inflammatory properties of fish-derived bioactive peptides and highlights their potential role in promoting human health. A significant portion of these bioactive compounds was lost in 2021 through the vast amounts of fish food loss and waste, estimated at nearly 23.8 million tonnes globally, primarily due to wild-capture discards and underutilized processing by-products. This not only results in the loss of valuable bioactive peptides but also contributes to environmental pollution and public health risks due to improper waste management. Therefore, valorizing these by-products as sources of functional peptides offers a dual benefit: enhancing human health and advancing sustainable food system practices. These peptides exhibit strong therapeutic potential by suppressing pro-inflammatory cytokines, modulating the nuclear factor kappa B (NF-κB) signaling pathway, reduce oxidative stress, and inhibit key inflammatory enzymes. These peptides effectively downregulate inflammatory mediators such as tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and interleukin-1 beta (IL-1β). Despite promising preclinical evidence, their clinical applications remain limited, necessitating further in vivo trials. A major challenge in utilizing these peptides is their poor stability and bioavailability. Furthermore, advancements in delivery systems, including nanoencapsulation and hydrogel formulations, are crucial for enhancing the therapeutic potential of these peptides. This review also discusses innovative strategies for overcoming these limitations, emphasizing the need for clinical validation and regulatory standardization. Fish-derived bioactive peptides present a promising avenue for natural anti-inflammatory agents in functional foods and pharmaceuticals. Addressing bioavailability challenges and conducting rigorous clinical trials will be key to their successful translation into therapeutic applications.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144647212","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":"From Quantity to Reactivity: Advancing Kinetic-Based Antioxidant Testing Methods for Natural Compounds and Food Applications","authors":"Rajat Suhag,&nbsp;Lucrezia Angeli,&nbsp;Matteo Scampicchio,&nbsp;Giovanna Ferrentino","doi":"10.1111/1541-4337.70229","DOIUrl":"https://doi.org/10.1111/1541-4337.70229","url":null,"abstract":"<p>Traditional antioxidant testing methods primarily focus on quantifying antioxidant capacity but fail to capture their reactivity and effectiveness over time. Kinetic-based methods provide a deeper understanding of antioxidant performance by assessing reaction rates and inhibition mechanisms. This review discusses the advanced kinetic-based antioxidant testing methods, including the integration of kinetic modeling in traditional assays like 1,1-diphenyl-2-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity, along with inhibited autoxidation methods based on isothermal calorimetry, oxygen uptake, and differential photocalorimetry (DPC). The principles, advantages, and limitations of these methods are discussed, along with their applications. Additionally, challenges related to instrumentation, standardization, and practical implementation are highlighted. Various kinetic-based antioxidant testing methods have been developed, each with its own set of advantages and limitations. Despite these differences, all these methods share one significant advantage: the ability to provide detailed kinetic information on antioxidant behavior. Continuous monitoring of antioxidant reactivity enables a deeper understanding of how these compounds function in inhibiting oxidation. Furthermore, most of these methods allow testing in real food-based oxidizable substrates, enhancing their relevance for food applications. Although techniques such as oxygen uptake and DPC may be limited by throughput capacity, methods like isothermal calorimetry and oxidizable substrate monitoring offer high-throughput capabilities, making them suitable for large-scale screening. This review presents a range of kinetic-based antioxidant testing methods that can be chosen and applied according to specific experimental requirements and convenience, providing flexibility to address various food-related oxidation challenges.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70229","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624539","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":"Chinese Jasmine Tea: The Harmonious Intertwining of Tea and Jasmine Fragrance","authors":"Hong-yu Chen,&nbsp;Jia-qi Ying,&nbsp;Hui-min An,&nbsp;Yuan Chen,&nbsp;Yi-wen Huang,&nbsp;You-cang Jiang,&nbsp;Si-rui Wang,&nbsp;Si-lei Bai,&nbsp;Shi Li,&nbsp;Jian-an Huang,&nbsp;Zhong-hua Liu","doi":"10.1111/1541-4337.70210","DOIUrl":"https://doi.org/10.1111/1541-4337.70210","url":null,"abstract":"<div>\u0000 \u0000 <p>Jasmine tea (JT) is a scented tea that utilizes the adsorption properties of processed tea to adsorb the aroma released by jasmine flowers. JT boasts a long history of production and consumption, stands out in the competitive tea market for its distinctive blend of tea and jasmine aromas, and has gained increasing prominence among consumers and researchers worldwide. In recent decades, more research has been conducted on JT, including the chemical basis for the formation of the characteristic flavor, the improvement of the process, and the potential health benefits. However, the existing sources of knowledge on JT are scattered, hindering both comprehensive consumer understanding and researchers’ ability to identify current research gaps and unresolved issues. Therefore, a comprehensive review of JT-related research is essential. This review provides the first systematic overview of JT, encompassing the comprehensive description of the traditional production process and emerging trends in the innovative process, the comparison and analysis of flavor components, the synthesis and release of key aroma components, the adsorption properties of tea for jasmine aroma, and health benefits. Additionally, this review presents the current challenges facing the JT industry development and insights into future orientation.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624540","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":"The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive Review","authors":"Biqing Wu,&nbsp;Didem Sözeri Atik,&nbsp;Dieyckson O. Freire,&nbsp;Richard W. Hartel","doi":"10.1111/1541-4337.70226","DOIUrl":"https://doi.org/10.1111/1541-4337.70226","url":null,"abstract":"<p>Ice cream exhibits distinct meltdown behaviors at room temperature, as determined by the structural aspects created during manufacturing. In general, as the ice melts, ice cream either turns completely into a flowing liquid (complete collapse) or retains a portion of its original shape (partial collapse), leaving a solid-like melted ice cream foam. Melting tests enable researchers to compare structural changes in ice cream under controlled conditions, providing insight into how formulations and processing parameters influence ice cream stability. The microstructure formed during production significantly impacts meltdown behavior, affecting both the melting/collapse rate and the ability to retain shape. Key factors such as fat destabilization, overrun, mix viscosity, and serum phase properties all play crucial roles in determining melting characteristics. For instance, higher fat destabilization can form a fat network that stabilizes air bubbles and resists foam collapse, while increased overrun reportedly slows melting due to the insulating effect of air cells. Mix viscosity and serum phase properties also influence the flow properties of the melted ice cream. This review discusses the influence of these structural components on meltdown behavior, providing a comprehensive understanding of the interplay between formulation, processing, and microstructure. Furthermore, the rheology helps explain the fundamental mechanisms of ice cream melting and collapse, aiming to inform the development of ice cream products with desirable melt-resistant properties.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70226","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624541","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":"Curcumin as Bioactive Agent in Active and Intelligent Food Packaging Systems: A Comprehensive Review","authors":"L. Susmita Devi,&nbsp;Reshma Krishnan,&nbsp;Sehnaj Begum,&nbsp;Debarshi Nath,&nbsp;Amar Mohanty,&nbsp;Manjusri Misra,&nbsp;Santosh Kumar","doi":"10.1111/1541-4337.70228","DOIUrl":"https://doi.org/10.1111/1541-4337.70228","url":null,"abstract":"<p>The incorporation of bioactive agents into food packaging systems represents a promising approach to enhance and monitor food safety, quality, and shelf life. Among bioactive agents, curcumin, a polyphenolic compound derived from <i>Curcuma longa</i>, has garnered significant interest due to its multifunctional properties, including antimicrobial, antioxidant, anti-inflammatory, antidiabetic, and pH-responsive color-changing properties. This review offers a comprehensive analysis of the latest advancements in curcumin-based food active and intelligent packaging systems, beginning with an exploration of curcumin chemical composition, derivatives, and extraction methods from plant materials followed by a thorough discussion of the functional attributes of curcumin, such as ability to inhibit microbial growth, neutralize free radicals, and regulate inflammatory responses, and glucose levels are thoroughly discussed. Despite its significant potential, challenges such as poor stability, low solubility, and scalability issues have hindered the widespread adoption of curcumin in packaging applications. This review also addresses these limitations by examining the development of curcumin-infused packaging materials, including active films, active coatings, and intelligent films/labels that can respond to environmental changes or food spoilage indicators. The practical applications of these curcumin-based packaging systems in food preservation are evaluated, highlighting their effectiveness in reducing microbial contamination, preventing oxidative degradation, and serving as real-time indicators of food freshness. These findings emphasize the transformative potential of curcumin in advancing food packaging technologies, with significant implications for global food safety and sustainability initiatives.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70228","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624542","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":"Advances in Microbubble Technologies for Food Sanitization: A Comprehensive Review","authors":"Akash Patil,&nbsp;Sandeep B. Somvanshi,&nbsp;Manoj Sawale,&nbsp;Krunal Desai,&nbsp;Ferhan Ozadali,&nbsp;Patnarin Benyathiar,&nbsp;Dharmendra K. Mishra","doi":"10.1111/1541-4337.70230","DOIUrl":"https://doi.org/10.1111/1541-4337.70230","url":null,"abstract":"<p>Microbubble (MB) technology has emerged as a transformative tool in food sanitization, where it offers innovative solutions for ensuring food safety and quality. The technology has a proven record of reducing dependency on chemicals for disinfecting food, which contributes to food safety. The success of MB technology lies in the unique properties of MBs, such as high surface area, enhanced gas solubility, and cavitation effects that lead to their effectiveness in food sanitization and disinfection. With diameters typically ranging from 1 from 100 µm and prolonged suspension (from a few hours to weeks) in the liquid phase, these gas-filled MBs enhance the effectiveness of cleaning, disinfection, and contaminant removal processes in the food industry. The purpose of this review was to explore recent advancements in MB technologies, focusing on their underlying mechanisms of action, such as cavitation, oxidative stress generation, and enhanced surface activity. It also examines a range of applications, from washing fruits and vegetables to sanitizing seafood, meat, and processing equipment. Furthermore, the review delves into the environmental benefits of MB technology, highlighting its potential to reduce water and chemical usage in sanitization processes, thereby contributing to more sustainable food production practices. This comprehensive review addresses the potential challenges and limitations of adopting MB technology on a commercial scale, including cost implications, scalability, and regulatory considerations. The review also outlines future prospects, such as the integration of MB systems with other emerging technologies, like ozone and ultrasound, to enhance food sanitization efficacy and to guide researchers, industry professionals, and policymakers in exploring the full potential of MB technology for improving food safety and quality.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70230","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624469","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":"2025 Manfred Kroger Outstanding Reviewer Award Winner","authors":"Mary Ellen Camire","doi":"10.1111/1541-4337.70231","DOIUrl":"https://doi.org/10.1111/1541-4337.70231","url":null,"abstract":"<p>Dr. Manfred Kroger, Professor Emeritus in the Department of Food Science at Pennsylvania State University, served as an editor for the <i>Journal of Food Science</i> and as Scientific Editor for <i>Comprehensive Reviews in Food Science and Food Safety</i>. He reviewed many papers and provided authors with pages of hand-written notes to help them be more successful in their manuscript submissions. In 2014, the IFT journals created the Outstanding Reviewer Award in honor of Dr. Kroger to recognize a top reviewer across our journal portfolio.</p><p>Since 2024, IFT has honored one reviewer for their service specifically to <i>Comprehensive Reviews in Food Science and Food Safety</i>. Roberto Castro-Muñoz, Associate Professor at the Gdańsk University of Technology in Poland, is the 2025 award recipient. His current research involves membrane separations. The journal's Associate Editors nominated him based on his reviewing record. In the past 5 years, he completed 61 reviews with timely returns, including over two dozen in the past year. Dr. Castro-Muñoz's accomplishment will be highlighted at IFT FIRST on July 13.</p><p></p><p>I asked Dr. Castro-Muñoz about his opinions on reviewing. He feels that the main benefit is to maintain the journal's stature as a top journal in its discipline. Reviewing also enlightens him about new study topics in the field of food science and technology. He recommends that all researchers, whether established scientists or early career researchers, set aside some time to review for journals. Providing constructive criticism is not enough. Dr. Castro believes that reviewers can “guide the authors to open their minds to new aspects of the core topic of the article.” He believes that fair and thorough reviews aid both the reviewers and authors in improving their work.</p><p>The journal welcomes new reviewers who have completed their terminal degree or have extensive food industry experience. For more information on becoming a reviewer for <i>Comprehensive Reviews</i>, please visit the Reviewer Resources page on the IFT website.</p><p></p><p>Sincerely,</p><p>Mary Ellen Camire, PhD</p><p>Editor in Chief, <i>Comprehensive Reviews in Food Science and Food Safety</i></p><p>Professor, University of Maine</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70231","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624468","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":"Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production","authors":"Huiwen Gu,&nbsp;Yan Kong,&nbsp;Dejian Huang,&nbsp;Youfa Wang,&nbsp;Vijaya Raghavan,&nbsp;Jin Wang","doi":"10.1111/1541-4337.70221","DOIUrl":"https://doi.org/10.1111/1541-4337.70221","url":null,"abstract":"<p>As the global population grows and meat consumption increases, the demand for sustainable and efficient food systems becomes urgent. Cultured meat (CM) has emerged as a promising alternative to conventional meat, offering potential benefits in environmental conservation, resource efficiency, and animal welfare. Although the cost of CM has dropped dramatically—from $2.3 million/kg for the first cultured beef burger to $63/kg—it remains prohibitively expensive and confined to small-scale production. Recent advancements in areas, such as cell density, cell doubling times, and bioreactor efficiency, have shown promise in further reducing costs. Thus, transformative innovations in all aspects of CM production will contribute to achieving price parity with conventional meat. This review explores the four core technologies underpinning CM production: cell line development, serum-free media, scaffold fabrication, and bioreactor design, with a focus on achieving economical, large-scale production through their interdependence and integration. These technologies converge around three key breakthroughs: engineering genetically stable, highly expandable, and functionalized cell lines to minimize reliance on tissue sampling and expensive growth factors; utilizing plant-based substitutes and recombinant protein alternatives to reduce the costs of media and scaffolds while enhancing biocompatibility; and optimizing bioreactors to provide dynamic environmental control, enabling high-density cell cultures at scale. By synthesizing recent advancements and addressing critical challenges, this review outlines a roadmap for cost-effective, industrial-scale CM production. It provides strategies to reduce costs, improve scalability, and contribute to global food security, ultimately establishing CM as a viable and sustainable alternative to conventional meat production.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70221","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144589701","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}