Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Correction to \"Research Progress on Muttony Flavor Regulation and the Establishment of Its Digital Intelligent Evaluation System From a Global Perspective\".","authors":"","doi":"10.1111/1541-4337.70563","DOIUrl":"10.1111/1541-4337.70563","url":null,"abstract":"","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70563"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13484090/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148403006","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":"Zein-Based Packaging and Coating Materials for Postharvest Preservation of Fruits and Vegetables: Modification Strategies and Mechanistic Insights.","authors":"Yanan Guo, Zengwang Guo, Qi Zhang, Josemar Gonçalves de Oliveira Filho, Shima Jafarzadeh, Ananthi Pandi, Łukasz Łopusiewicz, Zhongjiang Wang, Wanli Zhang","doi":"10.1111/1541-4337.70544","DOIUrl":"https://doi.org/10.1111/1541-4337.70544","url":null,"abstract":"<p><p>Postharvest losses of fruits and vegetables remain a critical constraint to global food security, necessitating sustainable preservation strategies. This review critically examines recent advances in zein-based materials for postharvest applications, with emphasis on preservation performance and functional optimization. Zein-based edible coatings and composite films have demonstrated significant reductions in moisture loss and microbial spoilage by forming semi-permeable matrices with low water vapor and oxygen permeability, thereby effectively extending the shelf life of high-respiration produce. Advance architectures including electrospun nanofibers and multilayer systems, further enhanced barrier efficiency and enabled antimicrobial functionality. In addition, nanostructured zein carriers facilitated controlled release of bioactive compounds, improving preservation outcomes in fruits such as strawberries, bananas, and mangoes. However, while zein exhibits favorable moisture barrier properties in the solid state, its inherent hydrophobicity and limited aqueous processability pose challenges during formulation and large-scale production. Mechanical brittleness and sensitivity to high-humidity storage conditions further restrict standalone application. Current research therefore focuses on composite engineering, green plasticization, and scalable fabrication strategies to overcome these limitations. Addressing these processing and stability constraints is essential to accelerate industrial translation of zein-based systems as sustainable alternatives to petroleum-derived postharvest packaging materials.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70544"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148409737","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":"Salt as a Master Regulator of Microbial Assembly and Metabolic Pathways in Fermented Fish: From Preservation to Flavor Innovation.","authors":"Xiao-Yang Chen, Xiao-Chen Huang, Qian Chen, Ying-Ying Yang, Yu-Tong Lin, Nai-Long Liang, Hui Tang, Yue-Qi Wang, Jin-Kui Ma","doi":"10.1111/1541-4337.70561","DOIUrl":"10.1111/1541-4337.70561","url":null,"abstract":"<p><p>Fermented fish constitutes a complex biotechnological system wherein fish substrates are transformed into value-added products via the synergistic metabolic interactions of microbial metabolism and enzymatic hydrolysis. Currently, the industry faces a critical trade-off-preserving traditional sensory heritage while addressing the urgent public health mandate for sodium reduction. This review critically examines salinity as the dominant abiotic factor governing microbial assembly rules and metabolic trajectories. High-salt environments (> 18%) impose rigorous osmotic filters, selecting for halophilic consortia (e.g., Tetragenococcus, Halobacterium) that drive deep proteolysis and characteristic umami formation. Conversely, in low-salt systems (5%-18%), osmotic constraints are alleviated, shifting the metabolic landscape toward carbohydrate-driven acidification by lactic acid bacteria (LAB) and yeast-mediated esterification, distinct sour-fruity profiles. Furthermore, the salt reduction paradox is analyzed, wherein the biological hurdle effect is compromised by lowered salinity, increasing risks of biogenic amine accumulation and pathogen survival. To address this, a paradigm shift from empirical processing to precision metabolic regulation is proposed. By integrating multi-omics with synthetic biology, robust microbial networks can be reconstructed to ensure safety and flavor complexity even in reduced-sodium matrices, paving the way for the sustainable modernization of fermented fish.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70561"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148403070","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 Single Foods to Whole Diets: A Critical Framework for Protein Quality Assessment Accounting for Complementarity and Matrix Effects.","authors":"Adi Nudel, Zohar Kerem","doi":"10.1111/1541-4337.70571","DOIUrl":"10.1111/1541-4337.70571","url":null,"abstract":"<p><p>Accurate protein quality assessment is fundamental to food science and nutrition policy, yet the two dominant metrics, the Protein Digestibility-Corrected Amino Acid Score (PDCAAS) and the Digestible Indispensable Amino Acid Score (DIAAS), evaluate foods in isolation, identifying a single limiting indispensable amino acid (AA) per source. Although PDCAAS and DIAAS are broadly applicable, their single-food approach is especially limiting for plant-based proteins, where AA complementarity and food-matrix complexity are most pronounced. This single-food approach systematically underestimates protein adequacy in real-world diets, where diverse protein sources are consumed together and their AA profiles complement across meals and days. Compounding this limitation, food matrix composition, thermal processing, and product formulation reduce AA bioaccessibility relative to ingredient-level scores, as shown, for example, by in vitro DIAAS analyses of protein bars and processing losses of reactive lysine in plant-based products, effects single-food metrics cannot capture. This critical review synthesizes experimental evidence that protein quality is both additive and accurately predictable at the meal and dietary level, and proposes a whole-diet protein quality (WDPQ) framework that pools digestible indispensable AA contributions across daily intake to identify limiting AAs at the dietary rather than the single-food level. Applied to Mediterranean, Dietary Approaches to Stop Hypertension (DASH), and pregnancy diets, as well as vulnerable populations, WDPQ yields corrected protein values 18%-30% higher than conventional single-food summation, materially altering assessments of dietary adequacy. The WDPQ framework is implementable using existing PDCAAS and DIAAS data and has implications for protein labeling, dietary guidelines, and the nutritional evaluation of plant-based food transitions.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70571"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13377661/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148468032","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":"Removal and Degradation of Fungicides in Fruits: A Critical Review of Traditional and Emerging Decontamination Approaches.","authors":"Su-Yan Wang, Jia-Jia Cao, Qing-Kui Fang, Xiu-De Hua, Li-Min Wang, Feng-Quan Liu, Pedro Laborda","doi":"10.1111/1541-4337.70557","DOIUrl":"10.1111/1541-4337.70557","url":null,"abstract":"<p><p>Fungicides are indispensable for ensuring global fruit production, yet the widespread detection of toxic residues in market fruits has raised significant public health concerns. This critical review provides a comprehensive evaluation of intervention strategies for fungicide decontamination in fruits, establishing a clear distinction between approaches that remove fungicides from the fruit surface and those that accelerate their degradation in situ. Analysis of dissipation data reveals that degradation rates are profoundly influenced by the fruit matrix, fungicide class, and storage conditions, with cold storage dramatically prolonging fungicide persistence. Significant knowledge gaps remain regarding the identity and potential toxicity of fungicide degradation products in fruits. Among removal methods, peeling is the most effective (59%-100%), whereas alkaline solutions, such as NaHCO₃, hot water treatments, and oxidizing agents, such as ozone and NaClO, show superior washing efficacy over acidic and neutral solutions. For accelerating in situ degradation, thermal processing, such as canning, boiling, and baking, is highly effective for processed fruits, whereas emerging technologies like plasma-activated water degrade up to 89% of residues. The most promising frontier involves natural compounds, such as kojic acid and melatonin, which induce glutathione S-transferase (GST) expression to achieve >90% degradation rates for multiple fungicides. By critically comparing the advantages and limitations of the reported approaches, this review provides a framework for developing safer and more effective decontamination technologies to mitigate fungicide residues in fruits.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70557"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148343513","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":"Toward Intelligent and Deployable Seafood Quality Evaluation: A Review of Deep Learning-Assisted Computer Vision.","authors":"Yao Zheng, Liu Yang, Hanfeng Zheng, Quanyou Guo, Hui Fang","doi":"10.1111/1541-4337.70551","DOIUrl":"10.1111/1541-4337.70551","url":null,"abstract":"<p><p>Seafood provides high-quality protein and essential nutrients but is highly susceptible to rapid postharvest deterioration. Conventional quality evaluation methods are often destructive, labor-intensive, and difficult to implement in real-time industrial and consumer settings. In recent years, deep learning-assisted computer vision (DL-CV) has emerged as a promising technical route for nondestructive and rapid seafood quality assessment in industrial processing lines and retail inspection systems. This review synthesizes recent advances in DL-CV for seafood quality evaluation from both technical and application-oriented perspectives. The technical framework is first clarified by comparing visible-light imaging with other imaging modalities and by discussing the transition from traditional machine learning to end-to-end deep learning-based feature extraction. Recent developments in representative deep learning architectures, such as convolutional neural networks and vision transformers, are then summarized alongside emerging trends toward lightweight design, architectural enhancement, and interpretability. Current application scenarios are further reviewed systematically, with particular emphasis on freshness evaluation, including key image regions and two dominant labeling strategies: storage time-based labeling (STBL) and traditional indicator-based labeling (TIBL). Additional applications such as species identification, weight estimation, defect detection, and quantitative determination of compositional attributes are also discussed. Overall, DL-CV demonstrates strong potential for accurate, nondestructive seafood quality prediction, especially when leveraging visible-light imaging systems that are easily deployable in practical environments. Future research should focus on finer quality differentiation, multidimensional and integrated quality evaluation, and scalable deployment in both industrial processing and consumer-oriented applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70551"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148350076","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":"Physics About Heat and Mass Transfer During Power Ultrasound-Enhanced Green Food Processing.","authors":"Yue Wu, Shunyu Yao, Thivya Perumal, Sivakumar Manickam, Akalya Shanmugam, Muthupandian Ashokkumar, Yongbin Han, Yang Tao","doi":"10.1111/1541-4337.70558","DOIUrl":"10.1111/1541-4337.70558","url":null,"abstract":"<p><p>Power ultrasound, as an emerging technology, was applied to improve the efficiency, shorten process time, alleviate the quality loss, reduce the resource consumption (i.e., energy and solvent), and promote the green recovery in many food processes. These improvements are closely related with physical enhancement of heat and mass transfer by ultrasound. This work focused on the ultrasonic intensification of heat and mass transfer in various food processes, particularly solvent extraction of food components, purification of food components by adsorption/desorption, and food drying. Computer-aided modeling enables the visualization of heat and mass transfer behavior as well as the study of cavitation characteristics during ultrasound-assisted processing, using mathematic models. The efficiencies of food extraction, adsorption/desorption, and drying were all improved using power ultrasound due to the enhancement of heat and mass transfer based on mechanical and cavitation effects. Together with experimental methods, physical models consist of partial differential equations based on Newton's, Fick's, and Fourier's law that have been developed to explore the mechanism about heat and mass transfer intensification. Generally, ultrasound can improve the key parameters relating to heat and mass transfer for enhancing process efficiency and reducing process time. In addition, the cavitation characterizations, including bubble lifespan, bubble size, and bubble numbers during ultrasound-assisted food processing, can also be studied by some physicochemical models. Overall, the application of numerical simulations showed great promise for advancing the understanding of ultrasound-enhanced food processes, guiding process optimization, and overcoming challenges in scaling up from lab-scale experiments to full-scale industrial applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70558"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148403052","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":"Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization.","authors":"Mst Umme Habiba, Md Morshedur Rahman, Mary Ann Augustin, Cristian Varela, Helen Morris, Hayriye Bozkurt","doi":"10.1111/1541-4337.70540","DOIUrl":"10.1111/1541-4337.70540","url":null,"abstract":"<p><p>Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence, and functional relevance within TFDPs remain incompletely understood. This review critically synthesizes current evidence on the diversity, ecological roles, and traits associated with probiotic potential of Bifidobacterium spp. detected in TFDPs, including raw-milk fermentations, artisanal dairy products, and selected controlled dairy systems. Species such as Bifidobacterium animalis, Bifidobacterium longum, Bifidobacterium bifidum, and Bifidobacterium breve have been reported across yogurt, kefir, airag (traditional Mongolian fermented dairy beverage from mare milk), and raw milk cheeses, often at low abundance or as transient microbial community members. Many isolates from fermented dairy products exhibit traits commonly associated with probiotic functionality, including acid/bile tolerance, adhesion capacity, exopolysaccharide production, and antimicrobial activity. However, most reports remain limited to presence/absence or in vitro assays, with limited in vivo or clinical validation. Advances in molecular and omics-based approaches have improved detection, characterization, and safety evaluation; however, translation into validated applications remains constrained by challenges in isolation, viability, and strain-level confirmation. Importantly, detection of bifidobacteria in TFDPs does not confer probiotic status, which requires strain-level identification, demonstrated safety, adequate viable counts at consumption, and clinical evidence of health benefit. Collectively, TFDPs, as culturally embedded microbial reservoirs, may support the discovery of novel bifidobacterial strains for future development of functional foods or probiotic products following rigorous validation.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70540"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13287551/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148300396","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":"Research Progress in the Antibacterial and Antioxidant Effects of Chitosan-Based Hydrogels on Chilled Meat Preservation and Their Mechanisms.","authors":"Jiacheng Zhou, Jing Wang, Xuerou Lei, Zihang Dong, Xiufang Xia, Fangfei Li, Haijing Li","doi":"10.1111/1541-4337.70570","DOIUrl":"10.1111/1541-4337.70570","url":null,"abstract":"<p><p>Chilled meat possesses a tender texture, desirable flavor, and enhanced safety. However, prolonging the shelf life of chilled meat is a significant challenge under conventional packaging methods. Chitosan-based hydrogels present a viable solution to this issue due to their ease of preparation and possession of antibacterial and antioxidant properties. This paper reviews the preparation of chitosan-based hydrogels from two aspects: methods (solution casting, self-assembly, freeze-thaw cycles, radiation, electrospinning, and three-dimensional printing) and influencing factors (pH, temperature, enzymes, ions, radiation conditions, and cross-linking agents). Second, the applications of chitosan-based hydrogels in chilled meat preservation are summarized and classified (antibacterial applications, antioxidant applications, freshness indicators, and barrier applications). Third, we elucidate the antibacterial (disrupting cellular structure, chelating intracellular components, and inhibiting genetic processes) and antioxidant (inhibiting chain oxidation, stabilizing structure, and maintaining function) mechanisms of chitosan-based hydrogels through multiple pathways and provide strategies to enhance preservation performance. We conclude that the composition (chitosan properties and functional components) and structure (microstructure and cross-linking degree) of chitosan-based hydrogels exert impacts on preservation performance. To better promote the industrial application of chitosan-based hydrogels, it is essential to optimize economic costs, establish standardized regulations, accommodate real-world environments, and integrate advanced technologies. This study offers novel guidance and future perspectives for advancing chitosan-based hydrogels in sustainable food preservation.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70570"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13402787/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148589762","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":"Correction to \"Unlocking the Potential of Precision Food Processing: Industrial, Biotechnological, and Nutritional Perspectives\".","authors":"","doi":"10.1111/1541-4337.70568","DOIUrl":"10.1111/1541-4337.70568","url":null,"abstract":"","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70568"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13377660/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148467983","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}