Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Machine Learning-Enabled Intelligent Technologies Across the Grape and Wine Value Chain: From Vineyard Sensing to Winemaking Optimization","authors":"Xian Li,&nbsp;Mengmeng Bai,&nbsp;Junhe Wang,&nbsp;Qiliang Pan,&nbsp;Jiajun Shi,&nbsp;Qirui Peng,&nbsp;Danyang Ma,&nbsp;Haibin Mu,&nbsp;Baofeng Su,&nbsp;Jiao Jiang,&nbsp;Yi Qin,&nbsp;Yanlin Liu,&nbsp;Yuyang Song","doi":"10.1111/1541-4337.70523","DOIUrl":"10.1111/1541-4337.70523","url":null,"abstract":"<div>\u0000 \u0000 <p>Machine learning is transforming the grape and wine industry by shifting traditional experience-driven practices toward data-driven and intelligent decision making across the entire value chain. This review provides a conceptually driven synthesis of machine learning-enabled technologies spanning vineyard sensing, precision viticulture, fermentation monitoring, and winemaking optimization. An integrated analytical framework is proposed, linking multisource data acquisition, preprocessing and representation learning, model development, and intelligent decision making into a unified end-to-end pipeline. Building on this framework, the review critically examines advances related to five key scientific challenges: multimodal data integration, model interpretability, cross-domain generalization, whole-chain decision coordination, and scalable industrial deployment. Particular emphasis is placed on the mechanisms and trade-offs of multiscale sensing technologies (including spectroscopy, chromatography–mass spectrometry, imaging, and electronic sensing), as well as data preprocessing, feature engineering, and multimodal fusion strategies. A task-oriented and data-structured perspective on model selection is highlighted, covering linear models, kernel methods, ensemble learning, deep neural networks, and probabilistic frameworks, alongside evaluation protocols and interpretability approaches. In contrast to fragmented task-specific studies, this review highlights the importance of cross-stage integration and closed-loop decision systems linking vineyard management with downstream vinification and quality evaluation. Despite rapid progress, key challenges remain, including data scarcity and heterogeneity, limited model transferability, and high implementation costs. Emerging directions such as knowledge-guided machine learning, causal inference, small-sample learning, and human–AI collaboration are expected to enhance robustness and interpretability. Overall, this review provides a structured roadmap for advancing intelligent and sustainable practices in the grape and wine industry.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148051316","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":"Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans","authors":"Yan Xu,&nbsp;Ndegwa Henry Maina,&nbsp;Yaqin Wang","doi":"10.1111/1541-4337.70517","DOIUrl":"10.1111/1541-4337.70517","url":null,"abstract":"<p>A global shift from diets rich in animal-based products toward plant-based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant-based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in addition to sustainability and ethical considerations. Although nondairy yogurt alternatives may offer environmental advantages over conventional dairy products, their broader adoption is often constrained by textural limitations, which remain a major barrier to consumer acceptance. Addressing texture deficiencies requires strategic ingredient selection and optimized processing techniques. While existing literature focuses primarily on plant-based systems, alternative protein sources such as fungal proteins remain underexplored, with few studies evaluating fungal protein-based yogurt analogues. This review summarizes recent advances in improving the texture of nondairy yogurt alternatives, with particular attention to in situ dextran synthesis during fermentation as a natural biothickening strategy. Compared with many heteropolysaccharides often produced at relatively low yields by yogurt starters, dextran, a homopolysaccharide, can be synthesized at higher levels by certain lactic acid bacteria (LAB) and contributes to enhanced viscosity and gel formation in plant-based matrices. We discuss the mechanisms underlying these effects, including dextran–protein interactions and water-binding capacity, as well as their relevance to clean-label and functional food trends. Key research priorities include identifying food-grade, high-yield dextran-producing LAB strains, assessing their safety and allergenicity, and investigating the digestive fate and health effects of in situ-produced dextrans. Overall, in situ dextran production represents a promising strategy for improving the texture and consumer acceptance of nondairy yogurt alternatives.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70517","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148051361","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":"A Comprehensive Review of Biomimicry in Food: Biomimetic Foods, Food Processing, Food Packaging, Food Freezing, and Food Quality Inspection","authors":"Yuxuan Liu,&nbsp;Xiaojing Tian,&nbsp;Xiuli Song,&nbsp;Yunhao Ma,&nbsp;Yu Li,&nbsp;Wenhang Wang","doi":"10.1111/1541-4337.70491","DOIUrl":"10.1111/1541-4337.70491","url":null,"abstract":"<div>\u0000 \u0000 <p>Biomimetic technologies, inspired by nature's design principles, are increasingly driving the food industry toward more sustainable, efficient, and health-focused systems. This review provides a comprehensive and critically integrated overview of biomimetic technologies across five major domains: biomimetic foods, food processing, food packaging, food freezing control, and food quality inspection. Biomimetic meat and dairy products, derived from plants, animal cells, or microorganisms, can approximate the sensory and nutritional profiles of conventional foods, while reducing reliance on livestock, improving animal welfare, and lowering environmental burdens. In food processing, robotic systems enhance efficiency, hygiene, and worker safety, whereas three-dimensional (3D) printing enables precise control of food structure and composition, expanding opportunities for personalized nutrition. In food packaging, biomimetic strategies, such as superhydrophobic surfaces, self-healing materials, nanostructured antimicrobial interfaces, and indicator packaging systems, improve barrier performance and contamination control while enabling real-time freshness monitoring. Biomimetic freezing-control materials, such as ice-nucleating proteins, antifreeze proteins, and natural deep eutectic solvents, modulate ice nucleation, crystal growth, and recrystallization, thereby mitigating freezing-induced deterioration in food texture and quality. In food quality inspection, artificial sensory systems that emulate olfaction, taste, and vision enable rapid, nondestructive evaluation of food quality and authenticity. Across these domains, major barriers to industrialization remain, including scalability, cost, standardization, safety assessment, and regulatory feasibility. Collectively, these biomimetic strategies underscore the expanding role of nature-inspired design in food science and engineering and provide a forward-looking perspective on the development of safer, higher quality, and more sustainable food systems with clearer implications for industrial translation.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148051409","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148093694","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 Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology","authors":"Kangyong Zhang,&nbsp;Hongwei Tang,&nbsp;Libo Liu,&nbsp;Bailiang Li,&nbsp;Fei Liu,&nbsp;Zhongjiang Wang","doi":"10.1111/1541-4337.70513","DOIUrl":"10.1111/1541-4337.70513","url":null,"abstract":"<div>\u0000 \u0000 <p>As an important carrier of East Asian dietary culture, the unique flavor and quality of fermented bean paste directly affect its market competitiveness. However, previous studies have primarily focused on microbial communities or overall flavor components, and there is still a lack of comprehensive understanding of the systematic correlation and dynamic regulation mechanisms between the two. The scientific elucidation and precise regulation of the microbial–metabolic network during the fermentation process have become critical challenges facing the industry today. Based on current research on the flavor, microbial community, and flavor-related pathways of fermented bean paste, this review provides a systematic framework integrating microbial communities, flavor formation, and intelligent regulation technologies. It systematically elaborates on the spatiotemporal heterogeneity of microbial communities during fermented bean paste fermentation, clarifying how core functional microbiota drive flavor synthesis through stage-specific metabolic activities. Furthermore, it discusses the application potential of synthetic microbial communities and digital twin technology in the precise monitoring of fermentation and targeted regulation of flavor. This review aims to provide theoretical support for the standardization and intelligent upgrading of fermented bean paste production processes, thereby promoting the development of the fermented bean paste industry toward high quality, high efficiency, and intelligence.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148040416","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 3","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148076688","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":"Featured Cover: Cover Image, Volume 25, Issue 3","authors":"Xiaofan Deng,&nbsp;David Julian McClements,&nbsp;Chang Wu,&nbsp;Xuebo Liu,&nbsp;Fuguo Liu","doi":"10.1111/1541-4337.70509","DOIUrl":"https://doi.org/10.1111/1541-4337.70509","url":null,"abstract":"<p>The cover image is based on the Comprehensive Review <i>Fortifying Foods Using Encapsulated Water-Soluble Vitamins: Enhancing the Application and Efficacy of Folate (Vitamin B₉) and Ascorbic Acid (Vitamin C)</i> by Xiaofan Deng et al., https://doi.org/10.1111/1541-4337.70408.\u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 3","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70509","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148075925","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":"Featured Cover: Cover Image, Volume 25, Issue 3","authors":"Xiaofan Deng,&nbsp;David Julian McClements,&nbsp;Chang Wu,&nbsp;Xuebo Liu,&nbsp;Fuguo Liu","doi":"10.1111/1541-4337.70509","DOIUrl":"https://doi.org/10.1111/1541-4337.70509","url":null,"abstract":"<p>The cover image is based on the Comprehensive Review <i>Fortifying Foods Using Encapsulated Water-Soluble Vitamins: Enhancing the Application and Efficacy of Folate (Vitamin B₉) and Ascorbic Acid (Vitamin C)</i> by Xiaofan Deng et al., https://doi.org/10.1111/1541-4337.70408.\u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 3","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70509","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148075932","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 3","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148077168","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":"2023's Most-Cited Papers  Awards in Honor of Fred W. Tanner for Comprehensive Reviews","authors":"","doi":"10.1111/1541-4337.70498","DOIUrl":"10.1111/1541-4337.70498","url":null,"abstract":"&lt;p&gt;It is an annual tradition to acknowledge those papers in each journal that were most highly cited over the past 3 years, based on Web of Science data from the end of March. These Tanner Awards acknowledge Fred Wilbur Tanner (1888–1957), the first editor of IFT's founding journal, &lt;i&gt;Food Research&lt;/i&gt;. I feel that these citation rates reflect the important topics addressed by our reviews. If you have not already read these papers, please take some time to explore their perspectives on key issues in food science. IFT members have free access to these papers through the IFT website. We will also celebrate these authors at the Professional Networking Event at IFT FIRST: Annual Event and Expo in July.&lt;/p&gt;&lt;p&gt;Out of 165 articles published in 2023, 27 have been cited 50 or more times.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Winners of the 2026 Tanners for &lt;i&gt;Comprehensive Reviews&lt;/i&gt; are&lt;/b&gt;&lt;/p&gt;&lt;p&gt;&lt;b&gt;First place, with 185 citations&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Scott, G., and J. M. Awika. 2023. “Effect of Protein–Starch Interactions on Starch Retrogradation and Implications for Food Product Quality.” &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt; &lt;b&gt;22&lt;/b&gt;: 2081–2111. https://doi.org/10.1111/1541-4337.13141&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;Congratulations to authors Gabrielle Scott (&lt;i&gt;not pictured&lt;/i&gt;) and Joseph M. Awika!&lt;/p&gt;&lt;p&gt;We also recognize four runners-up with greater than 100 citations each:&lt;/p&gt;&lt;p&gt;&lt;b&gt;Cited 118 times&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Chen, S.-K., X. Wang, Y.-Q. Guo, X.-X. Song, J.-Y. Yin, and S.-P. Nie. 2023. “Exploring the Partial Degradation of Polysaccharides: Structure, Mechanism, Bioactivities, and Perspectives.” &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt; &lt;b&gt;22&lt;/b&gt;: 4831–4870. https://doi.org/10.1111/1541-4337.13244&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;Shi-Kang Chen, Xin Wang, Yu-Qing Guo, Xiao-Xiao Song, Jun-Yi Yin, and Shao-Ping Nie&lt;/p&gt;&lt;p&gt;&lt;b&gt;Cited 117 times&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Sindhu, S., and A. Manickavasagan. 2023. “Nondestructive Testing Methods for Pesticide Residue in Food Commodities: A Review.” &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt; &lt;b&gt;22&lt;/b&gt;: 1226–1256. https://doi.org/10.1111/1541-4337.13109&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;Sindhu Sindhu Chaudhary and Annamalai Manickavasagan&lt;/p&gt;&lt;p&gt;&lt;b&gt;Cited 110 times&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Zhu, A., S. Ali, T. Jiao, Z. Wang, Q. Ouyang, and Q. Chen. 2023. “Advances in Surface-Enhanced Raman Spectroscopy Technology for Detection of Foodborne Pathogens.” &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt; &lt;b&gt;22&lt;/b&gt;: 1466–1494. https://doi.org/10.1111/1541-4337.13118&lt;/p&gt;&lt;p&gt;&lt;i&gt;Not pictured: Afang Zhu, Shujat Ali, Tianhui Jiao, Zhen Wang, Qin Ouyang, and Quansheng Chen&lt;/i&gt;&lt;/p&gt;&lt;p&gt;&lt;b&gt;Cited 106 times&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Tumu, K., K. Vorst, and G. Curtzwiler. 2023. “Endocrine Modulating Chemicals in Food Packaging: A Review of Phthalates and Bisphenols.” &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt; &lt;b&gt;22&lt;/b&gt;: 1337–1359. https://doi.org/10.1111/1541-4337.13113&lt;/p&gt;&lt;p&gt;&lt;/p&gt;&lt;p&gt;Greg Curtzwiler and Keith Vorst&lt;/p&gt;&lt;p&gt;&lt;i&gt;Not pictured&lt;/i&gt;: Khairun Tumu&lt;/p&gt;&lt;p&gt;Congratulations to all the","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 3","pages":""},"PeriodicalIF":14.1,"publicationDate":"2026-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70498","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147866029","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}