Comprehensive Reviews in Food Science and Food Safety最新文献_第10页

Removal of Mycotoxins in Food by Emerging Porous Materials: Advances, Mechanisms and Prospects 新兴多孔材料去除食品中的真菌毒素：进展、机制与展望

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-05-06 DOI: 10.1111/1541-4337.70182

Xiaoshuang Cui, Yaming Sun, Chenchen Song, Yongxing Hu, Yong Man, Jingna Li, Renyong Zhao, Lijun He

{"title":"Removal of Mycotoxins in Food by Emerging Porous Materials: Advances, Mechanisms and Prospects","authors":"Xiaoshuang Cui, Yaming Sun, Chenchen Song, Yongxing Hu, Yong Man, Jingna Li, Renyong Zhao, Lijun He","doi":"10.1111/1541-4337.70182","DOIUrl":"https://doi.org/10.1111/1541-4337.70182","url":null,"abstract":"<div>\u0000 \u0000 <p>Mycotoxins are toxic secondary metabolites produced by various toxigenic fungi and are widely present in food and agricultural products, posing serious threats to food safety and human health. Effective removal of mycotoxin contamination from food remains a critical challenge in ensuring food security. Emerging porous materials (PMs) have recently gained significant attention in mycotoxin removal due to their unique properties. Encouraging progress has been developed during the past five years in the removal of mycotoxins using PMs. However, there is no critical review on the removal of mycotoxins from food by emerging PMs, especially the removal performance and mechanism. Herein, this comprehensive review summarizes recent research on the removal of prevalent mycotoxins, such as aflatoxins, patulin, and ochratoxin A, from food using emerging PMs, including metal-organic frameworks and their derivatives, biochar, and covalent organic frameworks. Additionally, this review highlights the mechanisms underlying two primary removal methods, adsorption and degradation, along with the possible degradation pathways and products of mycotoxins. Given the requirement of safety and regulatory consideration, the risk assessment of PM-based removal method is also discussed. Finally, specific challenges and prospects associated with the industrial application of PMs for mycotoxin removal are explored. This review provides a valuable reference for advancing mycotoxin removal technologies from food, which is of great significance for ensuring food safety and human health.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143909056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Aluminum in beverages and foods: A comprehensive compilation of regulations; concentrations in raw, prepared, and stored beverages and foods; and intake 饮料和食品中的铝：法规综合汇编；生的、准备的和储存的饮料和食品中的浓度；和摄入

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-05-06 DOI: 10.1111/1541-4337.70175

Robert A. Yokel

{"title":"Aluminum in beverages and foods: A comprehensive compilation of regulations; concentrations in raw, prepared, and stored beverages and foods; and intake","authors":"Robert A. Yokel","doi":"10.1111/1541-4337.70175","DOIUrl":"https://doi.org/10.1111/1541-4337.70175","url":null,"abstract":"<p>The history and controversy concerning aluminum use in beverage and food preparation and storage are reviewed. This review on aluminum in drinking water, foods, and beverages updates and exceeds prior reviews. Country and international organization regulations that permit incorporation of aluminum-containing food additives, their use limit, and purposes are presented. The aluminum concentration in beverages and foods consumed worldwide was gleaned from ∼2100 sources available to the author. The ∼17,700 values are compiled in ∼175 tables by beverage or food category that include the analytical method used, sample source, and reference. The tables are posted on the internet (https://UKnowledge.uky.edu/alum/) and summarized and interpreted herein. The contribution of aluminum exposure during beverage and food preparation, packaging, and storage to the aluminum concentration in beverages and foods, and influencing factors, are addressed. Reports of aluminum intake by people from more than 50 counties were compiled, revealing a median daily intake by adults of 4.7 mg (0.089 mg/kg body weight) and greater intake by young children (0.28 mg/kg body weight). Compared to tolerable aluminum intake established by governments and organizations, 0.14–0.3 mg/kg/day, several studies, particularly from China, reported greater intake. Certainly, some people consume more than acceptable amounts of aluminum from beverages and foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143909053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Soy Protein Isolate (SPI)-Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications 食品包装用大豆分离蛋白（SPI）膜/涂料：性能与应用研究进展

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-26 DOI: 10.1111/1541-4337.70181

Liang Chen, Yousef Ramezan, Hamidreza Pourramezan, Abbas Najafi, Amir Kamkari, Gulden Goksen, Zhaoxian Huang, Wanli Zhang

{"title":"Soy Protein Isolate (SPI)-Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications","authors":"Liang Chen, Yousef Ramezan, Hamidreza Pourramezan, Abbas Najafi, Amir Kamkari, Gulden Goksen, Zhaoxian Huang, Wanli Zhang","doi":"10.1111/1541-4337.70181","DOIUrl":"https://doi.org/10.1111/1541-4337.70181","url":null,"abstract":"<div>\u0000 \u0000 <p>Films and coatings made from soy protein isolate (SPI) have become a cutting-edge approach to environmentally friendly food packaging, providing benefits like non-toxicity, biodegradability, and renewable supply. This review studies a comprehensive overview of SPI, including its classification, properties, and applications in food packaging. SPI-based film preparation techniques have been studied, including the development of composite soy protein films, including other proteins, polysaccharides, and biopolymers. The effects of different material blends on the mechanical, barrier, and thermal properties of SPI films are discussed, highlighting the role of SPI-based films and coatings for upcoming food packaging applications and the different structured composites in improving functionality. SPI has excellent film-forming properties, and the properties of SPI-based food packaging films can be adjusted through various strategies. SPI-based food packaging films/coatings have been used in various food preservation applications.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Soy Protein Isolate (SPI)-Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications 食品包装用大豆分离蛋白（SPI）膜/涂料：性能与应用研究进展

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-26 DOI: 10.1111/1541-4337.70181

Liang Chen, Yousef Ramezan, Hamidreza Pourramezan, Abbas Najafi, Amir Kamkari, Gulden Goksen, Zhaoxian Huang, Wanli Zhang

{"title":"Soy Protein Isolate (SPI)-Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications","authors":"Liang Chen, Yousef Ramezan, Hamidreza Pourramezan, Abbas Najafi, Amir Kamkari, Gulden Goksen, Zhaoxian Huang, Wanli Zhang","doi":"10.1111/1541-4337.70181","DOIUrl":"https://doi.org/10.1111/1541-4337.70181","url":null,"abstract":"<div>\u0000 \u0000 <p>Films and coatings made from soy protein isolate (SPI) have become a cutting-edge approach to environmentally friendly food packaging, providing benefits like non-toxicity, biodegradability, and renewable supply. This review studies a comprehensive overview of SPI, including its classification, properties, and applications in food packaging. SPI-based film preparation techniques have been studied, including the development of composite soy protein films, including other proteins, polysaccharides, and biopolymers. The effects of different material blends on the mechanical, barrier, and thermal properties of SPI films are discussed, highlighting the role of SPI-based films and coatings for upcoming food packaging applications and the different structured composites in improving functionality. SPI has excellent film-forming properties, and the properties of SPI-based food packaging films can be adjusted through various strategies. SPI-based food packaging films/coatings have been used in various food preservation applications.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application 食品生物活性成分蛋白-果胶递送载体：制备、释放机制及应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-26 DOI: 10.1111/1541-4337.70183

Chaoting Wen, Xinying Lin, Jieyu Wang, Huimin Liu, Guoyan Liu, Xin Xu, Jixian Zhang, Jingsheng Liu

{"title":"Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application","authors":"Chaoting Wen, Xinying Lin, Jieyu Wang, Huimin Liu, Guoyan Liu, Xin Xu, Jixian Zhang, Jingsheng Liu","doi":"10.1111/1541-4337.70183","DOIUrl":"https://doi.org/10.1111/1541-4337.70183","url":null,"abstract":"<div>\u0000 \u0000 <p>Food bioactive ingredients have received widespread attention due to their excellent nutritional and functional properties, regulating the organism. However, some food bioactive ingredients have the disadvantages of poor stability and low bioavailability, which limits their wider application in food. The current study has recently shown a growing interest in designing delivery systems due to their advantages in encapsulating, protecting, and controlling the release of food bioactive ingredients. This review summarizes the classification of protein–pectin delivery carriers, including emulsions, nanoparticles, microcapsules, gels, and films. Besides, the typical preparation methods and the factors affecting the stability of the carriers were presented. Moreover, the release mechanism of the protein–pectin delivery carriers was introduced. Furthermore, the applications of protein–pectin delivery carriers were also described. The protein–pectin delivery carriers have broad research prospects in the functional food and nutritional field. Protein–pectin delivery carriers can enhance the protection of food bioactive ingredient delivery due to their strong interaction force and excellent emulsification properties. Therefore, they can effectively protect food bioactive ingredients from harsh processing conditions and adverse environments in vivo, and improve their physicochemical properties, stability, and bioavailability, which have good application prospects.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application 食品生物活性成分蛋白-果胶递送载体：制备、释放机制及应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-26 DOI: 10.1111/1541-4337.70183

Chaoting Wen, Xinying Lin, Jieyu Wang, Huimin Liu, Guoyan Liu, Xin Xu, Jixian Zhang, Jingsheng Liu

{"title":"Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application","authors":"Chaoting Wen, Xinying Lin, Jieyu Wang, Huimin Liu, Guoyan Liu, Xin Xu, Jixian Zhang, Jingsheng Liu","doi":"10.1111/1541-4337.70183","DOIUrl":"https://doi.org/10.1111/1541-4337.70183","url":null,"abstract":"<div>\u0000 \u0000 <p>Food bioactive ingredients have received widespread attention due to their excellent nutritional and functional properties, regulating the organism. However, some food bioactive ingredients have the disadvantages of poor stability and low bioavailability, which limits their wider application in food. The current study has recently shown a growing interest in designing delivery systems due to their advantages in encapsulating, protecting, and controlling the release of food bioactive ingredients. This review summarizes the classification of protein–pectin delivery carriers, including emulsions, nanoparticles, microcapsules, gels, and films. Besides, the typical preparation methods and the factors affecting the stability of the carriers were presented. Moreover, the release mechanism of the protein–pectin delivery carriers was introduced. Furthermore, the applications of protein–pectin delivery carriers were also described. The protein–pectin delivery carriers have broad research prospects in the functional food and nutritional field. Protein–pectin delivery carriers can enhance the protection of food bioactive ingredient delivery due to their strong interaction force and excellent emulsification properties. Therefore, they can effectively protect food bioactive ingredients from harsh processing conditions and adverse environments in vivo, and improve their physicochemical properties, stability, and bioavailability, which have good application prospects.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Use of Carbon Dots for Food Packaging and Preservation: Toxic or Beneficial? 将碳点用于食品包装和保存：有毒还是有益？

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-24 DOI: 10.1111/1541-4337.70180

Ruchir Priyadarshi, Zohreh Riahi, Ajahar Khan, Jong-Whan Rhim

{"title":"The Use of Carbon Dots for Food Packaging and Preservation: Toxic or Beneficial?","authors":"Ruchir Priyadarshi, Zohreh Riahi, Ajahar Khan, Jong-Whan Rhim","doi":"10.1111/1541-4337.70180","DOIUrl":"https://doi.org/10.1111/1541-4337.70180","url":null,"abstract":"<div>\u0000 \u0000 <p>Carbon dots (CDs), which are emerging as versatile nanomaterials, have gained interest in food packaging and preservation due to their sustainable origin and multifunctional characteristics, such as antimicrobial, antioxidant, and UV-protective properties. CDs can be synthesized from biomass and have been proposed as functional additives to packaging material to improve the safety and shelf life of the packaged food. Despite these benefits, concerns are raised about their potential toxicity when leached into foods, especially since they belong to the nanomaterial category. Interestingly, foodborne CDs, which are naturally formed in heat-processed foods and have been consumed by humans for centuries, add a new complexity to the debate. Although there is no definitive evidence linking these endogenous CDs to adverse health effects, some studies suggest their potential to interfere with metabolism in animal models. In addition, the presence of hazardous substances in thermally processed foods, such as polycyclic aromatic hydrocarbons (PAHs), may further complicate safety assessment. This review addresses the paradox of CD from food and packaging sources, highlighting its dual role as both a potentially toxic agent and a beneficial functional material. More extensive research is essential to fully understand the long-term effects of CD on human health and to determine whether its use in food packaging is truly safe or beneficial.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143865597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties 甘薯风味化合物的综合综述：开发消费者偏好品种的机会

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-24 DOI: 10.1111/1541-4337.70172

Modesta Abugu, Matthew Allan, Suzanne Johanningsmeier, Massimo Iorizzo, G. Craig Yencho

{"title":"Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties","authors":"Modesta Abugu, Matthew Allan, Suzanne Johanningsmeier, Massimo Iorizzo, G. Craig Yencho","doi":"10.1111/1541-4337.70172","DOIUrl":"https://doi.org/10.1111/1541-4337.70172","url":null,"abstract":"<p>Flavor contributes significantly to consumer preferences of cooked sweetpotato. Sugars largely drive the sweet taste, while the volatile organic compounds (VOCs), mainly classified as alcohols, aldehydes, ketones, and terpenes, provide characteristic aromas and influence the overall perception of flavor. In this paper, we review sweetpotato VOCs identified in the literature from 1980 to 2024 and discuss the efforts to understand how these compounds influence sensory perception and consumer preferences. Over 400 VOCs have been identified in cooked sweetpotato with 76 known to be aroma-active. Most of these aroma-active compounds are generated from Maillard reactions, Strecker, lipid and carotenoid degradation, or thermal release of terpenes from glycosidic bonds during cooking. Suggested mechanisms of formation of these aroma-active compounds are described. However, specific VOCs that are responsible for different aromas and flavors in cooked sweetpotatoes are yet to be fully characterized. There are significant opportunities to further identify the key predictors of aroma and flavor attributes in sweetpotato, which can be used to enhance the quality of existing varieties and develop new ones using a wide range of genetic tools. This review summarizes 44 years of research aimed at identifying key aroma compounds in cooked sweetpotato and provides a roadmap for future studies to guide breeders in developing high-quality, consumer-preferred varieties.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70172","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143865596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Use of Carbon Dots for Food Packaging and Preservation: Toxic or Beneficial? 碳点用于食品包装和保存：有毒还是有益？

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-24 DOI: 10.1111/1541-4337.70180

Ruchir Priyadarshi, Zohreh Riahi, Ajahar Khan, Jong-Whan Rhim

{"title":"The Use of Carbon Dots for Food Packaging and Preservation: Toxic or Beneficial?","authors":"Ruchir Priyadarshi, Zohreh Riahi, Ajahar Khan, Jong-Whan Rhim","doi":"10.1111/1541-4337.70180","DOIUrl":"https://doi.org/10.1111/1541-4337.70180","url":null,"abstract":"<div>\u0000 \u0000 <p>Carbon dots (CDs), which are emerging as versatile nanomaterials, have gained interest in food packaging and preservation due to their sustainable origin and multifunctional characteristics, such as antimicrobial, antioxidant, and UV-protective properties. CDs can be synthesized from biomass and have been proposed as functional additives to packaging material to improve the safety and shelf life of the packaged food. Despite these benefits, concerns are raised about their potential toxicity when leached into foods, especially since they belong to the nanomaterial category. Interestingly, foodborne CDs, which are naturally formed in heat-processed foods and have been consumed by humans for centuries, add a new complexity to the debate. Although there is no definitive evidence linking these endogenous CDs to adverse health effects, some studies suggest their potential to interfere with metabolism in animal models. In addition, the presence of hazardous substances in thermally processed foods, such as polycyclic aromatic hydrocarbons (PAHs), may further complicate safety assessment. This review addresses the paradox of CD from food and packaging sources, highlighting its dual role as both a potentially toxic agent and a beneficial functional material. More extensive research is essential to fully understand the long-term effects of CD on human health and to determine whether its use in food packaging is truly safe or beneficial.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143865595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties 甘薯风味化合物的综合综述：开发消费者偏好品种的机会

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-24 DOI: 10.1111/1541-4337.70172

Modesta Abugu, Matthew Allan, Suzanne Johanningsmeier, Massimo Iorizzo, G. Craig Yencho

{"title":"Comprehensive review of sweetpotato flavor compounds: Opportunities for developing consumer-preferred varieties","authors":"Modesta Abugu, Matthew Allan, Suzanne Johanningsmeier, Massimo Iorizzo, G. Craig Yencho","doi":"10.1111/1541-4337.70172","DOIUrl":"https://doi.org/10.1111/1541-4337.70172","url":null,"abstract":"<p>Flavor contributes significantly to consumer preferences of cooked sweetpotato. Sugars largely drive the sweet taste, while the volatile organic compounds (VOCs), mainly classified as alcohols, aldehydes, ketones, and terpenes, provide characteristic aromas and influence the overall perception of flavor. In this paper, we review sweetpotato VOCs identified in the literature from 1980 to 2024 and discuss the efforts to understand how these compounds influence sensory perception and consumer preferences. Over 400 VOCs have been identified in cooked sweetpotato with 76 known to be aroma-active. Most of these aroma-active compounds are generated from Maillard reactions, Strecker, lipid and carotenoid degradation, or thermal release of terpenes from glycosidic bonds during cooking. Suggested mechanisms of formation of these aroma-active compounds are described. However, specific VOCs that are responsible for different aromas and flavors in cooked sweetpotatoes are yet to be fully characterized. There are significant opportunities to further identify the key predictors of aroma and flavor attributes in sweetpotato, which can be used to enhance the quality of existing varieties and develop new ones using a wide range of genetic tools. This review summarizes 44 years of research aimed at identifying key aroma compounds in cooked sweetpotato and provides a roadmap for future studies to guide breeders in developing high-quality, consumer-preferred varieties.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70172","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143865994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0