Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"A comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality","authors":"Víctor Arcos-Limiñana,&nbsp;Salvador Maestre-Pérez,&nbsp;María Soledad Prats-Moya","doi":"10.1111/1541-4337.70076","DOIUrl":"10.1111/1541-4337.70076","url":null,"abstract":"<p>Spices and culinary seeds, valued for their flavor and aroma, pose unique challenges for disinfection, as heat treatments are often unsuitable. Their raw consumption increases the risk of contamination, particularly with <i>Salmonella</i> spp. Thermal treatments are widely used for food disinfection due to their effectiveness in inactivating bacteria. However, these methods often degrade the nutritional and sensory qualities of food. Ultraviolet (UV) light, however, is a promising nonthermal technique that balances microbial inactivation and food quality preservation. This review employed a systematic approach to evaluate the effects of UV treatments, both alone and in combination with other techniques, on the microbiological safety and chemical composition of spices and culinary seeds. UV treatments have been shown to effectively inactivate bacteria, molds, and mycotoxins without triggering the same chemical reactions that reduce the quality of plant-based foods. Some studies have even suggested improvements in nutritional parameters following UV exposure, such as the increase of antioxidant activity or total phenolic content. However, inconsistencies in study quality limit the strength of current conclusions, and further research is needed. Critical areas for future investigation include scaling UV reactors, combining treatments, exploring UV-LED technology, conducting sensory analyses, and studying the inactivation of bacterial spores and mycotoxins.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70076","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823457","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":"Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain","authors":"Lingyun Li,&nbsp;Andrea McWhorter,&nbsp;Kapil Chousalkar","doi":"10.1111/1541-4337.70075","DOIUrl":"10.1111/1541-4337.70075","url":null,"abstract":"<p><i>Salmonella</i> contamination of eggs is a global food safety concern, producers, regulatory authorities, and affecting public health. To mitigate <i>Salmonella</i> risks on-farm and along the supply chain, egg producers have adopted various quality assurance, animal husbandry, and biosecurity practices recommended by organizations such as Australian eggs, the European Commission, and the US Department of Agriculture (USDA). However, egg storage requirements vary significantly worldwide. In Australia, most states follow the Food Standards Australia New Zealand, but discrepancies exist. In the United States, the USDA mandates refrigeration of eggs below 7.2°C to prevent <i>Salmonella</i> growth, whereas the European Union requires that eggs must not be refrigerated to avoid condensation, which may promote bacterial growth. Refrigeration of eggs is associated with reduced <i>Salmonella</i> growth and decreased infection risk. Yet, conflicting data regarding the impact of storage temperatures on <i>Salmonella</i> survival may contribute to the disparity between international recommendations for egg storage. Studies indicated better <i>Salmonella</i> survival in egg contents at 5°C due to higher expression levels of survival and stress response-related genes compared to 25°C, yet this may not lead to an increased risk or higher severity of <i>Salmonella</i> infection. Evidence suggests that storing eggs at less than 7°C will influence the virulence of bacteria. Warmer storage temperatures may lead to increased potential of <i>Salmonella</i> multiplication in the nutrient-rich yolk and may cause the expression of certain virulence genes. Eggs can be exposed to various temperatures in the supply chain. Further studies are essential to understand the relationship between the storage temperature on the farm, in the supply chain, and bacterial virulence.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816617","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 health benefits of fermented fruits and vegetables and their underlying mechanisms","authors":"Lu Liu,&nbsp;Guolong Li,&nbsp;Lu Cui,&nbsp;Rui Cai,&nbsp;Yahong Yuan,&nbsp;Zhenpeng Gao,&nbsp;Tianli Yue,&nbsp;Zhouli Wang","doi":"10.1111/1541-4337.70072","DOIUrl":"https://doi.org/10.1111/1541-4337.70072","url":null,"abstract":"<p>Fermented fruits and vegetables are rich in phenolic compounds, minerals, and vitamins, which have potential health benefits for the prevention of many diseases such as cardiovascular disease and Type 2 diabetes. There is a growing demand for the development of nondairy probiotic products based on fruits and vegetables in view of changing lifestyles (e.g., vegetarianism, veganism, and allergy to dairy products) and the rise of nutritional diet therapy. In this review, the processes and health potential of fermented fruits and vegetables are described. The study focuses on the role of bacteria and fungi in fermented fruits and vegetables, outlines the process of transformation of bioactive components, and systematically summarizes the possible mechanisms of antioxidant, anti-inflammatory, and blood pressure-lowering effects. The health effects of fermented fruits and vegetables depend mainly on the microorganisms present in the fermentation process and the bioactive components they produce, such as phenols, vitamins, and organic acids. These active compounds exert many health effects such as antioxidant, anti-inflammatory, anti-obesity, hypotensive, hypoglycemic, and other health benefits. Therefore, the development of fermented foods based on fruits and vegetables can be a promising way to adapt to the market demand and to reduce the wastage of agriculturally produced fruits and vegetables.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749192","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":"Superheated steam technology: Recent developments and applications in food industries","authors":"Huang Zhang,&nbsp;Feiying Yu,&nbsp;Junjie Yi,&nbsp;Xueming Xu,&nbsp;Yongshuai Ma","doi":"10.1111/1541-4337.70073","DOIUrl":"https://doi.org/10.1111/1541-4337.70073","url":null,"abstract":"<p>Studies focused on superheated steam technology in the field of food processing have progressed rapidly over the past several decades, and this can be attributed to its remarkable heat transfer efficiency, energy-saving benefits, and environmentally friendly characteristics when compared to those of conventional thermal processing methods. Consequently, superheated steam technology holds great promise for a wider range of applications in the food industry. This study provides a comprehensive overview of the use of superheated steam technology in food processing and its impact on food quality, texture, and microbiological safety. Superheated steam is an effective thermal processing medium for tasks such as food drying, microbial decontamination, reducing the formation of toxic compounds, and enhancing the overall food quality. During superheated steam processing, the products exhibit improved flavor, color, and texture, heightened safety, and better retention of nutritional and bioactive ingredients. Additionally, the limitations and future development trends of superheated steam technology are discussed. Although the commercial adoption of superheated steam technology is still in its early stages, recent advancements suggest a promising future for its integration into the food industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749279","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":"Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing","authors":"Charlotte F. De Schepper,&nbsp;Christophe M. Courtin","doi":"10.1111/1541-4337.70069","DOIUrl":"https://doi.org/10.1111/1541-4337.70069","url":null,"abstract":"<p>Efficient conversion of starch to fermentable sugars and dextrins is essential during brewing as it drives process efficiency, resource efficiency, and the quality of the end product. Recent changes in barley growth conditions due to climate change challenge brewers in maintaining these essential aspects of the brewing process. The main component of barley, starch, is also undergoing changes, which can lead to detrimental effects on the brewing process. Additionally, variations in barley genotype and preparatory processing, such as malting, can affect starch properties of the barley malt. These changes in and fluctuations of the raw material barley for brewing have led to recent research focusing on the importance of starch granule proportions, starch structure, and starch behavior as a means to cope with these new challenges. In this review, we summarize the main findings regarding starch properties and behavior from barley to beer, discuss the importance of balancing starch gelatinization and starch hydrolysis during the mashing process, identify research gaps, and suggest potential trajectories for future research.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749265","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":"Carboxymethyl chitosan: Synthesis, functional properties, and applications in sustainable food packaging material","authors":"Qingyan Pan,&nbsp;Huawei Ma,&nbsp;Zhe Liu,&nbsp;Chuanyan Pan,&nbsp;Xifeng Zuo,&nbsp;Si Cheng,&nbsp;Keying Li,&nbsp;Jun Lv,&nbsp;Ailing Guo","doi":"10.1111/1541-4337.70061","DOIUrl":"https://doi.org/10.1111/1541-4337.70061","url":null,"abstract":"<p>Global environmental concerns about non-degradable packaging materials are increasing. Carboxymethyl chitosan (CMCS), a polysaccharide widely used in the food industry, has gained attention in the field of food packaging. Due to its biodegradability, film-forming ability, and biocompatibility, CMCS has emerged as a sustainable option for degradable and functional food packaging materials, offering solutions to plastic pollution and food waste issues. This review explores CMCS as a food packaging and delivery material, detailing its synthesis methods, optimal preparation conditions, functional properties post-carboxymethylation, and applications in the food industry, alongside safety assessments. It summarizes the physicochemical interactions of CMCS-based composites and their impact on relevant properties, highlighting CMCS's potential as a green strategy for smart and active food packaging materials. Additionally, it presents the latest advancements in CMCS applications in the food industry over the past decade. CMCS exhibits good biocompatibility and antibacterial properties, and its functionality in food packaging films and delivery materials is enhanced through functional modification and polymerization. CMCS is widely used as a matrix for food preservation films or coatings and as a carrier for active ingredients, thereby improving the encapsulation efficiency and storage stability of functional food components. This review comprehensively outlines the applications of CMCS in the food industry, filling gaps in the existing literature, and laying a theoretical foundation for the development of CMCS technology. It provides a reference for further research, emphasizing the need to further investigate its molecular structure and chemical properties to optimize functionality and safety, thereby fully tapping into the potential of CMCS in the food industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749248","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":"Natural deep eutectic solvents for anthocyanin extraction from agricultural sources: Process parameters, economic and environmental analysis, and industrial challenges","authors":"Ianê Valente Pires,&nbsp;Luiza Helena Meller da Silva,&nbsp;Antonio Manoel da Cruz Rodrigues,&nbsp;Marleny D. A. Saldaña","doi":"10.1111/1541-4337.70057","DOIUrl":"https://doi.org/10.1111/1541-4337.70057","url":null,"abstract":"<p>Anthocyanins are natural pigments, known for their antioxidant, anti-inflammatory properties, and health benefits. One method to extract anthocyanins uses natural deep eutectic solvents (NADES). NADES are mixtures of two or more natural compounds that result in a liquid with a lower melting point than any of its individual components. NADES are nontoxic, biodegradable solvents that can be obtained from renewable sources, making them an attractive alternative to traditional solvents; therefore, they are known as the “21st century solvents.” This review provides a comprehensive and critical assessment of the use of NADES as a sustainable solvent system for anthocyanins extraction. It also discusses the main properties of anthocyanins, NADES, process parameters, and economic and environmental analysis to efficiently extract anthocyanins. Current state of knowledge focusing on its applicability within the industrial context was evaluated and identified gaps in knowledge, highlighting its advantages and challenges to provide recommendations for future research.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748936","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":"3-Deoxyanthocyanidins: Extraction, stability, and food applications","authors":"Xuefu Zhou,&nbsp;Pangzhen Zhang,&nbsp;Danyang Ying,&nbsp;Xu Duan,&nbsp;Zhongxiang Fang","doi":"10.1111/1541-4337.70064","DOIUrl":"https://doi.org/10.1111/1541-4337.70064","url":null,"abstract":"<p>3-Deoxyanthocyanidins, a rare class of anthocyanins, have gained increasing popularity due to their notable stability and bioactive properties. The enhanced stability of these colorants is attributed to the absence of a hydroxyl group at the C-3 position. This absence leads to unique response mechanisms to environmental factors, such as pH, temperature, and light exposure. It also results in different interactions with biopolymers and co-pigments. Sorghum is the only dietary source of 3-deoxyanthocyanidins, which predominantly accumulate in the bran where the cell walls are extensively cross-linked. This restricts their extraction, which is the premise of application. Therefore, this review compares the extraction efficiencies of 3-deoxyanthocyanidins using conventional and innovative methods, discusses the qualification and quantification of such colorants, and summarizes factors affecting their stability, highlighting the differences in the behavior of anthocyanins and 3-deoxyanthocyanidins influenced by these factors. This work provides insights for extracting and stabilizing 3-deoxyanthocyanidins and proposes their potential applications in the food system.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748937","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":"Reviewing for a Review Journal","authors":"","doi":"10.1111/1541-4337.70065","DOIUrl":"https://doi.org/10.1111/1541-4337.70065","url":null,"abstract":"&lt;p&gt;Reviews provide readers with an overview of a topic, and a comprehensive review also alerts readers to gaps in knowledge on a specific topic in the hopes of spurring new research. Reviewing for &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt; offers scientists in academia, government, and the food industry with an opportunity to advance the science of food. The editors invite potential reviewers whose expertise aligns with the manuscript topics. Some papers offer a broader perspective on a topic so perhaps experts in toxicology, sensory evaluation, and processing may be needed to assess different aspects of a manuscript. The editors respect the time and insight of our reviewers. This journal limits manuscripts to between 8000 and 15,000 words, excluding references, tables, and figure captions. We hope that the length of these manuscripts does not discourage potential reviewers.&lt;/p&gt;&lt;p&gt;As submissions to the journal increase, so does the need for reviewers. As part of IFT's commitment to diversity, equity, and inclusion, we also want to expand the reviewer pool to involve more scientists from outside North America, particularly female food scientists and other underrepresented groups within food science. This year IFT launched a new mentored review program because the journal editors believe that mentoring and training early career researchers will engage young scientists in the review process and help them understand the publishing world. We encourage faculty members and other food science supervisors to work with graduate students, postdoctoral fellows, and new graduates to confidentially review manuscripts as mentees. If you accept an invitation to review for JFS or CRFSFS, you may share the manuscript with a mentee and assist them in the process of peer-review. The mentee will be held to the same review confidentiality policy that applies to all reviewers. Mentors are required to assess the mentee's review comments to make sure that they are factual and collegial before submitting the review. Mentored reviews should not focus on grammar and punctuation; instead, they should evaluate whether the authors have addressed major points in the topic and have cited the most relevant literature. At this time, we cannot give reviewer credit on Web of Science to mentee reviewers, but IFT will list named mentees annually in our reviewer indexes. Please contact &lt;span&gt;[email protected]&lt;/span&gt; with questions about this new program.&lt;/p&gt;&lt;p&gt;If you are not reviewing for this journal or IFT's research publication, &lt;i&gt;Journal of Food Science&lt;/i&gt;, please visit the Reviewer Resource page, which includes a link to the application form:&lt;/p&gt;&lt;p&gt;https://www.ift.org/news-and-publications/scientific-journals/journal-of-food-science/reviewer-resources&lt;/p&gt;&lt;p&gt;Have you registered as a reviewer but not been invited to review recently? I suggest visiting our review site, ScholarOne, and updating your expertise keywords. Vague key terms such as “food chemistry” or “f","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70065","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749145","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":"Innovative food supply chain through spatial computing technologies: A review","authors":"Peihua Ma,&nbsp;Xiaoxue Jia,&nbsp;Mairui Gao,&nbsp;Zicheng Yi,&nbsp;Shawn Tsai,&nbsp;Yiyang He,&nbsp;Dongyang Zhen,&nbsp;Ryan A. Blaustein,&nbsp;Qin Wang,&nbsp;Cheng-I. Wei,&nbsp;Bei Fan,&nbsp;Fengzhong Wang","doi":"10.1111/1541-4337.70055","DOIUrl":"https://doi.org/10.1111/1541-4337.70055","url":null,"abstract":"<p>The global food supply chain faces significant challenges related to inefficiencies, quality variability, and traceability issues, all of which contribute to food waste and consumer distrust. Spatial computing (SC) technologies, including augmented reality (AR), virtual reality (VR), and digital twins, offer promising solutions by enhancing precision agriculture, logistics, manufacturing, and retail operations. This review explores SC's potential across the entire food supply continuum, emphasizing improvements in resource management, supply chain transparency, and consumer engagement. Despite its promise, the widespread adoption of SC is limited by technical challenges and a lack of standardized protocols. The findings suggest that while SC has the potential to revolutionize the food supply chain by improving sustainability, efficiency, and safety, further interdisciplinary research and collaboration are essential to fully unlock its capabilities.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748910","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}