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

Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry 脱醇葡萄酒：技术、感官影响、稳定性和发展行业的前景

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-17 DOI: 10.1111/1541-4337.70171

Wasim Akhtar, Adriana Teresa Ceci, Edoardo Longo, Marco Adolfo Marconi, Francesco Lonardi, Emanuele Boselli

{"title":"Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry","authors":"Wasim Akhtar, Adriana Teresa Ceci, Edoardo Longo, Marco Adolfo Marconi, Francesco Lonardi, Emanuele Boselli","doi":"10.1111/1541-4337.70171","DOIUrl":"https://doi.org/10.1111/1541-4337.70171","url":null,"abstract":"The category of dealcoholized wine is receiving mounting interest within the wine industry related to the ability to retain sensory characteristics similar to regular wine while reducing or completely removing the alcohol level. This option has led health-conscious consumers to seek a lower alcohol alternative without compromising the authentic wine experience. This review provides a comprehensive overview of the various dealcoholization techniques that are being used in the production of dealcoholized and partial dealcoholized wine, specifically examining reverse osmosis, osmotic distillation, vacuum distillation, spinning cone column, pervaporation, and diafiltration along with the effects of these methods on chemical and sensory characteristics of wine, involving flavor, aroma, mouthfeel, and finish. Various aspects of the impact of dealcoholization on wine stability were explored, including chemical, microbial, oxidative, and color stability. Furthermore, the market analysis of dealcoholized wine products including present and future growth in different regions is reported. Understanding these factors is of utmost importance for dealcoholized wine's growing advancement and market success, as it endeavors to accommodate various customer demands and preferences in a swiftly changing beverage environment.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70171","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143840753","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

Megatrends and emerging issues: Impacts on food safety 大趋势和新问题：对食品安全的影响

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70170

Margaret Thorsen, Jeremy Hill, Jeffrey Farber, Frank Yiannas, Ivonne M. C. M. Rietjens, Pierre Venter, Ryk Lues, Phil Bremer

{"title":"Megatrends and emerging issues: Impacts on food safety","authors":"Margaret Thorsen, Jeremy Hill, Jeffrey Farber, Frank Yiannas, Ivonne M. C. M. Rietjens, Pierre Venter, Ryk Lues, Phil Bremer","doi":"10.1111/1541-4337.70170","DOIUrl":"https://doi.org/10.1111/1541-4337.70170","url":null,"abstract":"The world is changing at a pace, driven by global megatrends and their interactions. Megatrends, including climate change, the drive for sustainability, an aging population, urbanization, and geopolitical tensions, are producing an increasingly challenging environment for the provision of a safe and secure food supply. To ensure a robust, safe, and secure food supply for all, potential food safety impacts associated with these megatrends need to be understood, and mitigation and management plans must be implemented. This paper outlines the relevant megatrends, discusses their potential impact on food safety, and suggests steps to help ensure the production of safe food in the future. Megatrends are increasingly driving resource depletion, reducing the vitality of plants and animals, increasing the geographical spread of animal and plant pathogens, increasing the risk of mycotoxins, agrichemical residues, and antimicrobial-resistant pathogens contaminating foods, and threatening to destabilize food systems and the food regulatory network. Science-based actions, adopting continual and dynamic risk assessments, alongside the use of more sensitive and accurate methods for the detection of contaminants, may counter these challenges. The use of artificial intelligence, robotics and automation, the enhancement of food safety cultures, the continued education and training of workforces, and the implementation of risk-based food regulations will help ensure preventative controls are in place. As low-income countries and smallholder farmers are more likely to be exposed to the impact of these megatrends and less likely to have resources to counter them, geographical social inequality, unrest, and population migration are likely to be exacerbated unless urgent action is taken.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770419","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

Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods 利用食物垃圾生产酵母细胞壁多糖-β-葡聚糖和几丁质：生物合成、生产、提取和纯化方法

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70161

Deniz Günal-Köroğlu, Gulsah Karabulut, Fariddudin Mohammadian, Aslı Can Karaca, Esra Capanoglu, Tuba Esatbeyoglu

{"title":"Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods","authors":"Deniz Günal-Köroğlu, Gulsah Karabulut, Fariddudin Mohammadian, Aslı Can Karaca, Esra Capanoglu, Tuba Esatbeyoglu","doi":"10.1111/1541-4337.70161","DOIUrl":"https://doi.org/10.1111/1541-4337.70161","url":null,"abstract":"Food waste causes significant environmental and economic challenges worldwide, prompting many nations to prioritize its reduction and recycling. As a nutrient-rich material containing vitamins, proteins, and carbohydrates, it serves as a promising substrate for the cultivation of single-cell microorganisms like yeast. Yeast cell wall polysaccharides (YCWPs), particularly chitin and β-glucans, offer valuable applications in food, pharmaceuticals, and bioprocessing. This review highlights the biosynthesis, production, extraction, and purification of YCWP cultivated on food waste substrates. Key species including Saccharomyces cerevisiae, Pichia pastoris, and Candida spp. are discussed, with a focus on optimizing chitin and β-glucan yield through mechanical, chemical, and enzymatic extraction methods. In addition, the structural and functional properties of β-glucans and chitin in maintaining cell wall stability are explored, emphasizing their potential as prebiotics, dietary fibers, and biodegradable packaging materials. This review also examines the valorization of food waste in yeast cultivation, presenting a sustainable bioprocessing strategy for transforming waste into valuable bioproducts.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70161","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770423","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

Megatrends and emerging issues: Impacts on food safety 大趋势和新问题：对食品安全的影响

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70170

Margaret Thorsen, Jeremy Hill, Jeffrey Farber, Frank Yiannas, Ivonne M. C. M. Rietjens, Pierre Venter, Ryk Lues, Phil Bremer

{"title":"Megatrends and emerging issues: Impacts on food safety","authors":"Margaret Thorsen, Jeremy Hill, Jeffrey Farber, Frank Yiannas, Ivonne M. C. M. Rietjens, Pierre Venter, Ryk Lues, Phil Bremer","doi":"10.1111/1541-4337.70170","DOIUrl":"https://doi.org/10.1111/1541-4337.70170","url":null,"abstract":"The world is changing at a pace, driven by global megatrends and their interactions. Megatrends, including climate change, the drive for sustainability, an aging population, urbanization, and geopolitical tensions, are producing an increasingly challenging environment for the provision of a safe and secure food supply. To ensure a robust, safe, and secure food supply for all, potential food safety impacts associated with these megatrends need to be understood, and mitigation and management plans must be implemented. This paper outlines the relevant megatrends, discusses their potential impact on food safety, and suggests steps to help ensure the production of safe food in the future. Megatrends are increasingly driving resource depletion, reducing the vitality of plants and animals, increasing the geographical spread of animal and plant pathogens, increasing the risk of mycotoxins, agrichemical residues, and antimicrobial-resistant pathogens contaminating foods, and threatening to destabilize food systems and the food regulatory network. Science-based actions, adopting continual and dynamic risk assessments, alongside the use of more sensitive and accurate methods for the detection of contaminants, may counter these challenges. The use of artificial intelligence, robotics and automation, the enhancement of food safety cultures, the continued education and training of workforces, and the implementation of risk-based food regulations will help ensure preventative controls are in place. As low-income countries and smallholder farmers are more likely to be exposed to the impact of these megatrends and less likely to have resources to counter them, geographical social inequality, unrest, and population migration are likely to be exacerbated unless urgent action is taken.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770422","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 potential of red-fleshed apples for cider production 红瓤苹果生产苹果酒的潜力

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70167

Marbi Schwartz, Dalene de Beer, Jeannine Marais

{"title":"The potential of red-fleshed apples for cider production","authors":"Marbi Schwartz, Dalene de Beer, Jeannine Marais","doi":"10.1111/1541-4337.70167","DOIUrl":"https://doi.org/10.1111/1541-4337.70167","url":null,"abstract":"Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red-fleshed apples (RFAs) have naturally high concentrations of phenolic compounds, which indicate their potential in the production of novel cider products. However, a knowledge gap remains regarding the application of RFAs in cider production and how their physicochemical and sensory properties are changed during processing. This review is the first to comprehensively investigate whether and to what extent apple categories (dessert, cider, and RFAs) differ regarding their physicochemical and sensory properties from harvest throughout cider processing. Furthermore, it highlights the importance of a holistic understanding of apple characteristics, encompassing both traditional and RFA varieties in the context of cider production. The findings offer valuable insights for stakeholders aiming to enhance product quality, providing a foundation for future studies on optimizing processing methods for a diverse and appealing range of ciders.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70167","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770424","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

Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods 利用食物垃圾生产酵母细胞壁多糖-β-葡聚糖和几丁质：生物合成、生产、提取和纯化方法

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70161

Deniz Günal-Köroğlu, Gulsah Karabulut, Fariddudin Mohammadian, Aslı Can Karaca, Esra Capanoglu, Tuba Esatbeyoglu

{"title":"Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods","authors":"Deniz Günal-Köroğlu, Gulsah Karabulut, Fariddudin Mohammadian, Aslı Can Karaca, Esra Capanoglu, Tuba Esatbeyoglu","doi":"10.1111/1541-4337.70161","DOIUrl":"https://doi.org/10.1111/1541-4337.70161","url":null,"abstract":"Food waste causes significant environmental and economic challenges worldwide, prompting many nations to prioritize its reduction and recycling. As a nutrient-rich material containing vitamins, proteins, and carbohydrates, it serves as a promising substrate for the cultivation of single-cell microorganisms like yeast. Yeast cell wall polysaccharides (YCWPs), particularly chitin and β-glucans, offer valuable applications in food, pharmaceuticals, and bioprocessing. This review highlights the biosynthesis, production, extraction, and purification of YCWP cultivated on food waste substrates. Key species including Saccharomyces cerevisiae, Pichia pastoris, and Candida spp. are discussed, with a focus on optimizing chitin and β-glucan yield through mechanical, chemical, and enzymatic extraction methods. In addition, the structural and functional properties of β-glucans and chitin in maintaining cell wall stability are explored, emphasizing their potential as prebiotics, dietary fibers, and biodegradable packaging materials. This review also examines the valorization of food waste in yeast cultivation, presenting a sustainable bioprocessing strategy for transforming waste into valuable bioproducts.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70161","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770420","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 potential of red-fleshed apples for cider production 红瓤苹果生产苹果酒的潜力

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70167

Marbi Schwartz, Dalene de Beer, Jeannine Marais

{"title":"The potential of red-fleshed apples for cider production","authors":"Marbi Schwartz, Dalene de Beer, Jeannine Marais","doi":"10.1111/1541-4337.70167","DOIUrl":"https://doi.org/10.1111/1541-4337.70167","url":null,"abstract":"Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red-fleshed apples (RFAs) have naturally high concentrations of phenolic compounds, which indicate their potential in the production of novel cider products. However, a knowledge gap remains regarding the application of RFAs in cider production and how their physicochemical and sensory properties are changed during processing. This review is the first to comprehensively investigate whether and to what extent apple categories (dessert, cider, and RFAs) differ regarding their physicochemical and sensory properties from harvest throughout cider processing. Furthermore, it highlights the importance of a holistic understanding of apple characteristics, encompassing both traditional and RFA varieties in the context of cider production. The findings offer valuable insights for stakeholders aiming to enhance product quality, providing a foundation for future studies on optimizing processing methods for a diverse and appealing range of ciders.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70167","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770421","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

Brewer's spent grain: Unveiling innovative applications in the food and packaging industry 布鲁尔的花谷物：揭示食品和包装行业的创新应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-02 DOI: 10.1111/1541-4337.70150

Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm

{"title":"Brewer's spent grain: Unveiling innovative applications in the food and packaging industry","authors":"Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm","doi":"10.1111/1541-4337.70150","DOIUrl":"https://doi.org/10.1111/1541-4337.70150","url":null,"abstract":"Brewer's spent grain, a byproduct of beer brewing, is often discarded as waste, leading to environmental concerns. However, the growing interest in sustainability and the circular bioeconomy has prompted research into its use in food and packaging industries. The objective of this review paper is to explore recent advancements in food applications, focusing on various aspects such as processing innovations, food properties, sensory acceptability, and safety considerations. The paper highlights the role of functional bioactive compounds of BSG in food and evaluates their pharmacological activities. Additionally, it investigates the development of sustainable food-packaging materials derived from BSG, discussing their applications, challenges, and potential for eco-friendly packaging solutions. The inclusion of BSG significantly impacts the food matrix during processing, which can negatively affect the physical, rheological, and textural properties and sensory acceptability. To enhance BSGs desirability as a food ingredient, various approaches have been employed, including drying, fermentation, extrusion, and modifications using enzyme treatments, dough enhancers, and texture modifiers. BSG-derived biodegradable films and coatings demonstrate a promising potential for food-packaging applications, offering desirable properties such as sustainability and effective performance. Key challenges for adopting BSG-based solutions in food and packaging industries include limited consumer awareness, commercialization strategies, and the need for life cycle assessment and life cycle costing for successful integration and widespread adoption.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749546","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

Brewer's spent grain: Unveiling innovative applications in the food and packaging industry 布鲁尔的花谷物：揭示食品和包装行业的创新应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-02 DOI: 10.1111/1541-4337.70150

Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm

{"title":"Brewer's spent grain: Unveiling innovative applications in the food and packaging industry","authors":"Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm","doi":"10.1111/1541-4337.70150","DOIUrl":"https://doi.org/10.1111/1541-4337.70150","url":null,"abstract":"Brewer's spent grain, a byproduct of beer brewing, is often discarded as waste, leading to environmental concerns. However, the growing interest in sustainability and the circular bioeconomy has prompted research into its use in food and packaging industries. The objective of this review paper is to explore recent advancements in food applications, focusing on various aspects such as processing innovations, food properties, sensory acceptability, and safety considerations. The paper highlights the role of functional bioactive compounds of BSG in food and evaluates their pharmacological activities. Additionally, it investigates the development of sustainable food-packaging materials derived from BSG, discussing their applications, challenges, and potential for eco-friendly packaging solutions. The inclusion of BSG significantly impacts the food matrix during processing, which can negatively affect the physical, rheological, and textural properties and sensory acceptability. To enhance BSGs desirability as a food ingredient, various approaches have been employed, including drying, fermentation, extrusion, and modifications using enzyme treatments, dough enhancers, and texture modifiers. BSG-derived biodegradable films and coatings demonstrate a promising potential for food-packaging applications, offering desirable properties such as sustainability and effective performance. Key challenges for adopting BSG-based solutions in food and packaging industries include limited consumer awareness, commercialization strategies, and the need for life cycle assessment and life cycle costing for successful integration and widespread adoption.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749545","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

Innovative mycelium-based food: Advancing One Health through nutritional insights and environmental sustainability 创新菌丝体食品：通过营养见解和环境可持续性推进一个健康

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-26 DOI: 10.1111/1541-4337.70166

Xinyi Wang, Yuemeng Pei, Jiayi Wu, Xuanbo Zhong, Haoyan Liu, Yansong Xue

{"title":"Innovative mycelium-based food: Advancing One Health through nutritional insights and environmental sustainability","authors":"Xinyi Wang, Yuemeng Pei, Jiayi Wu, Xuanbo Zhong, Haoyan Liu, Yansong Xue","doi":"10.1111/1541-4337.70166","DOIUrl":"https://doi.org/10.1111/1541-4337.70166","url":null,"abstract":"One Health states that human health is indispensably connected with animal health and environmental health. Traditionally, humans consume meat to get animal-sourced protein in order to fulfill the goal of maintaining physical health. However, meat productions seem already not supportive to the current food system when facing to the enormous population, which potentially enhances the development of alternative protein industry. In 2023, about 28.9% of the world populations were exposed to moderate or severe food insecurity. Meanwhile, intensive livestock farming has caused serious issues on atmospheric pollution, land occupation, and water consumption. To alleviate such stresses, alternative proteins come to the spotlight. Currently, plant-based protein, cell-cultured protein, mycelium-based protein (MBP), and algal-based protein are the main categories of alternative proteins, among which MBP is acquiring more popularity as a nutritional, eco-friendly, and sustainable source of protein. More than a protein provider, the mycelium-based food (MBF) is abundant with various nutrients and bioactive compounds that make great contribution to human health. Unlike conventional animal husbandry, mycelium production puts less stress on the environment as mycelium can grow on waste substrates, recycling the wastes that used to be abandoned. This review aims to establish a comprehensive understanding of the characteristics, nutritional value, functional properties, and potential applications of MBFs. Additionally, it explores advancements in production technologies, potential challenges, and future research directions to optimize the development and commercialization of MBF products.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698783","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