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

Effect of withering/spreading on the physical and chemical properties of tea: A review 萎凋/摊放对茶叶物理和化学特性的影响：综述

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-12 DOI: 10.1111/1541-4337.70010

Dandan Qi, Yali Shi, Min Lu, Chengying Ma, Chunwang Dong

{"title":"Effect of withering/spreading on the physical and chemical properties of tea: A review","authors":"Dandan Qi, Yali Shi, Min Lu, Chengying Ma, Chunwang Dong","doi":"10.1111/1541-4337.70010","DOIUrl":"https://doi.org/10.1111/1541-4337.70010","url":null,"abstract":"Withering and spreading, though slightly differing in their parameters, share the same aim of moisture reduction in tea leaves, and they have a strong impact on the physical and chemical properties of tea. Even though researchers tend to pay close attention to the characteristic crafts of different teas, increasing investigations begin to focus on the withering process due to its profound effects on the composition and content of quality-related compounds. This review provides an overview of tea withering process to address questions comprehensively during withering. Hence, it is expected in this review to figure out factors that affect withering results, the way withering influences the physical and chemical properties of withered leaves and tea quality, and intelligent technologies and devices targeted at withering processes to promote the modernization of the tea industry. Herein, several key withering parameters, including duration, temperature, humidity, light irradiation, airflow, and more, are tailored to different tea types, demanding further exploration of advanced withering devices and real-time monitoring systems. The development of real-time monitoring technology enables objective and real-time adjustment of withering status in order to optimize withering results. Tea quality, including taste, aroma, and color quality, is first shaped during withering due to the change of composition and content of quality-related metabolites through (non)enzymatic reactions, which are easily influenced by the factors above. A thorough understanding of withering is key to improving tea quality effectively and scientifically.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142174245","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

AI-based R&D for frozen and thawed meat: Research progress and future prospects 基于人工智能的冻肉和解冻肉研发：研究进展与未来展望。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-08 DOI: 10.1111/1541-4337.70016

Jiangshan Qiao, Min Zhang, Dayuan Wang, Arun S. Mujumdar, Chaoyang Chu

{"title":"AI-based R&D for frozen and thawed meat: Research progress and future prospects","authors":"Jiangshan Qiao, Min Zhang, Dayuan Wang, Arun S. Mujumdar, Chaoyang Chu","doi":"10.1111/1541-4337.70016","DOIUrl":"10.1111/1541-4337.70016","url":null,"abstract":"Frozen and thawed meat plays an important role in stabilizing the meat supply chain and extending the shelf life of meat. However, traditional methods of research and development (R&D) struggle to meet rising demands for quality, nutritional value, innovation, safety, production efficiency, and sustainability. Frozen and thawed meat faces specific challenges, including quality degradation during thawing. Artificial intelligence (AI) has emerged as a promising solution to tackle these challenges in R&D of frozen and thawed meat. AI's capabilities in perception, judgment, and execution demonstrate significant potential in problem-solving and task execution. This review outlines the architecture of applying AI technology to the R&D of frozen and thawed meat, aiming to make AI better implement and deliver solutions. In comparison to traditional R&D methods, the current research progress and promising application prospects of AI in this field are comprehensively summarized, focusing on its role in addressing key challenges such as rapid optimization of thawing process. AI has already demonstrated success in areas such as product development, production optimization, risk management, and quality control for frozen and thawed meat. In the future, AI-based R&D for frozen and thawed meat will also play an important role in promoting personalization, intelligent production, and sustainable development. However, challenges remain, including the need for high-quality data, complex implementation, volatile processes, and environmental considerations. To realize the full potential of AI that can be integrated into R&D of frozen and thawed meat, further research is needed to develop more robust and reliable AI solutions, such as general AI, explainable AI, and green AI.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142152703","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

Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies 用于保鲜食品的可食用光敏剂的光动力灭活：全面的作用机理和增强策略。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-08 DOI: 10.1111/1541-4337.70006

Haoran Li, Yongsheng Ni, Jinsong Zhao, Yumeng Li, Baocai Xu

{"title":"Photodynamic inactivation of edible photosensitizers for fresh food preservation: Comprehensive mechanism of action and enhancement strategies","authors":"Haoran Li, Yongsheng Ni, Jinsong Zhao, Yumeng Li, Baocai Xu","doi":"10.1111/1541-4337.70006","DOIUrl":"10.1111/1541-4337.70006","url":null,"abstract":"Foodborne harmful bacteria not only cause waste of fresh food, but also pose a major threat to human health. Among many new sterilization and preservation technologies, photodynamic inactivation (PDI) has the advantages of low-cost, broad-spectrum, energy-saving, nontoxic, and high efficiency. In particular, PDI based on edible photosensitizers (PSs) has a broader application prospect due to edible, accessible, and renewable features, it also can maximize the retention of the nutritional characteristics and sensory quality of the food. Therefore, it is meaningful and necessary to review edible PSs and edible PSs-mediated PDI, which can help to arouse interest and concern and promote the further development of edible PSs-mediated PDI in the future field of nonthermally sterilized food preservation. Herein, the classification and modification of edible PSs, PS-mediated in vivo and PS-mediated in vitro mechanism of PDI, strengthening strategy to improve PDI efficiency by the structure change synergistic and multitechnical means, as well as the application in fresh food preservation were reviewed systematically. Finally, the deficiency and possible future perspectives of edible PSs-mediated PDI were articulated. This review aimed to provide new perspective for the future food preservation and microbial control.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142152706","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–phenolic interactions and reactions: Discrepancies, challenges, and opportunities 蛋白质与酚类物质的相互作用和反应：差异、挑战和机遇。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-08 DOI: 10.1111/1541-4337.70015

Helena Kieserling, Wouter J. C. de Bruijn, Julia Keppler, Jack Yang, Sorel Tchewonpi Sagu, Daniel Güterbock, Harshadrai Rawel, Karin Schwarz, Jean-Paul Vincken, Andreas Schieber, Sascha Rohn

{"title":"Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities","authors":"Helena Kieserling, Wouter J. C. de Bruijn, Julia Keppler, Jack Yang, Sorel Tchewonpi Sagu, Daniel Güterbock, Harshadrai Rawel, Karin Schwarz, Jean-Paul Vincken, Andreas Schieber, Sascha Rohn","doi":"10.1111/1541-4337.70015","DOIUrl":"10.1111/1541-4337.70015","url":null,"abstract":"Although noncovalent interactions and covalent reactions between phenolic compounds and proteins have been investigated across diverse scientific disciplines, a comprehensive understanding and identification of their products remain elusive. This review will initially outline the chemical framework and, subsequently, delve into unresolved or debated chemical and functional food-related implications, as well as forthcoming challenges in this topic. The primary objective is to elucidate the multiple aspects of protein–phenolic interactions and reactions, along with the underlying overwhelming dynamics and possibilities of follow-up reactions and potential crosslinking between proteins and phenolic compounds. The resulting products are challenging to identify and characterize analytically, as interactions and reactions occur concurrently, mutually influencing each other. Moreover, they are being modulated by various conditions such as the reaction parameters and, obviously, the chemical structure. Additionally, this review delineates the resulting discrepancies and challenges of properties and attributes such as color, taste, foaming, emulsion and gel formation, as well as effects on protein digestibility and allergenicity. Ultimately, this review is an opinion paper of a group of experts, dealing with these challenges for quite a while and aiming at equipping researchers with a critical and systematic approach to address current research gaps concerning protein–phenolic interactions and reactions.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142152707","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

Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges 从食品副产品中提取的抗菌肽：来源、生产、纯化、应用和挑战。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-08 DOI: 10.1111/1541-4337.13422

Mahshad Davoudi, Hassan Ahmadi Gavlighi, Fardin Javanmardi, Soottawat Benjakul, Mehdi Nikoo

{"title":"Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges","authors":"Mahshad Davoudi, Hassan Ahmadi Gavlighi, Fardin Javanmardi, Soottawat Benjakul, Mehdi Nikoo","doi":"10.1111/1541-4337.13422","DOIUrl":"10.1111/1541-4337.13422","url":null,"abstract":"Food wastes can be a valuable reservoir of bioactive substances that can serve as natural preservatives in foods or as functional ingredients with potential health benefits. The antimicrobial properties of protein hydrolysates, especially antimicrobial peptides (AMPs) derived from food byproducts (FBs), have been extensively explored. These protein fragments are defined by their short length, low molecular weight, substantial content of hydrophobic and basic amino acids, and positive net charge. The intricate mechanisms by which these peptides exert their antimicrobial effects on microorganisms and pathogens have been elaborately described. This review also focuses on techniques for producing and purifying AMPs from diverse FBs, including seafood, livestock, poultry, plants, and dairy wastes. According to investigations, incorporating AMPs as additives and alternatives to chemical preservatives in food formulations and packaging materials has been pursued to enhance both consumer health and the shelf life of foods and their products. However, challenges associated with the utilization of AMPs derived from food waste depend on their interaction with the food matrix, acceptability, and commercial viability. Overall, AMPs can serve as alternative safe additives, thereby ensuring the safety and prolonging the storage duration of food products based on specific regulatory approvals as recommended by the respective safety authorities.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142152704","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

Concentration of polycyclic aromatic hydrocarbons (PAHs) in bread and health risk assessment across the globe: A systematic review and meta-analysis 全球面包中的多环芳烃（PAHs）浓度与健康风险评估：系统回顾和荟萃分析。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-08 DOI: 10.1111/1541-4337.13411

Fateme Asadi Touranlou, Mohammad Hashemi, Vahid Ghavami, Seyedeh Belin Tavakoly Sany

{"title":"Concentration of polycyclic aromatic hydrocarbons (PAHs) in bread and health risk assessment across the globe: A systematic review and meta-analysis","authors":"Fateme Asadi Touranlou, Mohammad Hashemi, Vahid Ghavami, Seyedeh Belin Tavakoly Sany","doi":"10.1111/1541-4337.13411","DOIUrl":"10.1111/1541-4337.13411","url":null,"abstract":"Although bread is the principal food in most countries, polycyclic aromatic hydrocarbons (PAHs) may be present and pose a potential risk to consumers. The aim of this review is to provide a comprehensive report on the concentration and health risks associated with PAHs in bread around the world. Various databases, such as Scopus, PubMed, Science Direct, and Google Scholar, were searched from their beginnings until December 2023 for this systematic review, which included 34 potentially relevant articles with data relating to 1057 bread samples. Utilizing a multilevel regression modeling approach, the study evaluated various factors such as fuel type, bread type, and geographical location. Following the initial evaluation, in 26.47% and 20.28% of all studies, the levels of Bap and PAH4 were higher than the permissible limit values, respectively. Based on the isomer ratios, 55.88% of the studies associated the presence of PAHs in bread samples with pyrogenic/coal combustion sources. According to the carcinogenic risk results, bread consumers in all studies have been exposed to moderate or high levels of carcinogenicity. The most significant risk levels are associated with the consumption of bread in Egypt, Kuwait, Iran, and India. Moreover, meta-regression analysis demonstrated significantly higher toxicity equivalent quotient and cancer risk mean values in bread baked using fossil fuels compared to other sources (p < .05). The high concentrations of PAHs, especially Benzo[a]pyrene, in bread pose a serious public health risk. Stringent regulations and monitoring are crucial to reduce contamination. Further research is necessary to develop safe processing methods to remove PAHs in bread.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142152705","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

A meta-analysis of factors influencing the inactivation of Shiga toxin-producing Escherichia coli O157:H7 in leafy greens 影响叶菜中产志贺毒素大肠杆菌 O157:H7 灭活因素的荟萃分析。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-04 DOI: 10.1111/1541-4337.70012

Joshua Ombaka Owade, Teresa M. Bergholz, Jade Mitchell

{"title":"A meta-analysis of factors influencing the inactivation of Shiga toxin-producing Escherichia coli O157:H7 in leafy greens","authors":"Joshua Ombaka Owade, Teresa M. Bergholz, Jade Mitchell","doi":"10.1111/1541-4337.70012","DOIUrl":"10.1111/1541-4337.70012","url":null,"abstract":"Recent advancements in modeling suggest that microbial inactivation in leafy greens follows a nonlinear pattern, rather than the simple first-order kinetics. In this study, we evaluated 17 inactivation models commonly used to describe microbial decline and established the conditions that govern microbial survival on leafy greens. Through a systematic review of 65 articles, we extracted 530 datasets to model the fate of Shiga toxin-producing Escherichia coli O157:H7 on leafy greens. Various factor analysis methods were employed to evaluate the impact of identified conditions on survival metrics. A two-parameter model (jm2) provided the best fit to most of both natural and antimicrobial-induced persistence datasets, whereas the one-parameter exponential model provided the best fit to less than 20% of the datasets. The jm2 model (adjusted R2 = .89) also outperformed the exponential model (adjusted R2 = .58) in fitting the pooled microbial survival data. In the context of survival metrics, the model averaging approach generated higher values than the exponential model for >4 log reduction times (LRTs), suggesting that the exponential model may be overpredicting inactivation at later time points. The random forest technique revealed that temperature and inoculum size were common factors determining inactivation in both natural and antimicrobial-induced die-offs.. The findings show the limitations of relying on the first-order survival metric of 1 LRT and considering nonlinear inactivation in produce safety decision-making.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142124355","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 orally exposed risk factors and constituents aggravating food allergy: Possible mechanism and target cells 口服暴露的危险因素和成分可能会加重食物过敏：可能的机制和靶细胞

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-04 DOI: 10.1111/1541-4337.70014

Xiaoqian Xu, Jin Yuan, Mengting Zhu, Jinyan Gao, Xuanyi Meng, Yong Wu, Xin Li, Ping Tong, Hongbing Chen

{"title":"The potential of orally exposed risk factors and constituents aggravating food allergy: Possible mechanism and target cells","authors":"Xiaoqian Xu, Jin Yuan, Mengting Zhu, Jinyan Gao, Xuanyi Meng, Yong Wu, Xin Li, Ping Tong, Hongbing Chen","doi":"10.1111/1541-4337.70014","DOIUrl":"10.1111/1541-4337.70014","url":null,"abstract":"Food allergy is a significant concern for the health of humans worldwide. In addition to dietary exposure of food allergens, genetic and environmental factors also play an important role in the development of food allergy. However, only the tip of the iceberg of risk factors in food allergy has been identified. The importance of food allergy caused by orally exposed risk factors and constituents, including veterinary drugs, pesticides, processed foods/derivatives, nanoparticles, microplastics, pathogens, toxins, food additives, dietary intake of salt/sugar/total fat, vitamin D, and therapeutic drugs, are highlighted and discussed in this review. Moreover, the epithelial barrier hypothesis, which is closely associated with the occurrence of food allergy, is also introduced. Additionally, several orally exposed risk factors and constituents that have been reported to disrupt the epithelial barrier are elucidated. Finally, the possible mechanisms and key immune cells of orally exposed risk factors and constituents in aggravating food allergy are overviewed. Further work should be conducted to define the specific mechanism by which these risk factors and constituents are driving food allergy, which will be of central importance to the targeted therapy of food allergy.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142124360","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

A review of conditions influencing fate of Shiga toxin-producing Escherichia coli O157:H7 in leafy greens 影响叶菜中产志贺毒素大肠埃希氏菌 O157:H7 转归的条件综述。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-04 DOI: 10.1111/1541-4337.70013

Joshua Ombaka Owade, Teresa M. Bergholz, Jade Mitchell

{"title":"A review of conditions influencing fate of Shiga toxin-producing Escherichia coli O157:H7 in leafy greens","authors":"Joshua Ombaka Owade, Teresa M. Bergholz, Jade Mitchell","doi":"10.1111/1541-4337.70013","DOIUrl":"10.1111/1541-4337.70013","url":null,"abstract":"The accuracy of predictive microbial models used in quantitative microbial risk assessment (QMRA) relies on the relevancy of conditions influencing growth or inactivation. The continued use of log-linear models in studies remains widespread, despite evidence that they fail to accurately account for biphasic kinetics or include parameters to account for the effect of environmental conditions within the model equation. Although many experimental studies detail conditions of interest, studies that do not do so lead to uncertainty in QMRA modeling because the applicability of the predictive microbial models to the conditions in the risk scenarios is questionable or must be extrapolated. The current study systematically reviewed 65 articles that provided quantitative data and documented the conditions influencing the inactivation or growth of Shiga toxin-producing Escherichia coli (STEC) O157:H7 in leafy greens. The conditions were identified and categorized as environmental, biological, chemical, and/or processing. Our study found that temperature (n = 37 studies) and sanitizing and washing procedures (n = 12 studies) were the most studied conditions in the farm-to-table continuum of leafy greens. In addition, relative humidity was also established to affect growth and inactivation in more than one stage in the continuum. This study proposes the evaluation of the interactive effects of multiple conditions in processing and storage stages from controlled experiments as they relate to the fate of STEC O157:H7 in leafy greens for future quantitative analysis.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70013","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142124359","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

Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste 从虾壳废弃物中提取、利用和开发甲壳素/壳聚糖及其衍生物的进展。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-09-02 DOI: 10.1111/1541-4337.70008

Mingyue Gao, Hanqi Tang, Hongguang Zhu

{"title":"Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste","authors":"Mingyue Gao, Hanqi Tang, Hongguang Zhu","doi":"10.1111/1541-4337.70008","DOIUrl":"10.1111/1541-4337.70008","url":null,"abstract":"Shrimp consumption is in great demand among the seafood used globally. However, this expansion has resulted in the substantial generation and disposal of shrimp shell waste. Through literature search, it has been observed that since 2020, global scholars have shown unprecedented interest in shrimp shell waste and its chitin/chitosan. However, these new insights lack corresponding and comprehensive summarization and analysis. Therefore, this article provides a detailed review of the extraction methods, applications, and the latest research developments on chitin/chitosan from shrimp shells, including micro-nano derivatives, from 2020 to the present. The results indicate that chemical extraction remains the primary technique for the extraction and preparation of chitin/chitosan from shrimp shells. With further refinement and development, adjusting parameters in the chemical extraction process or employing auxiliary techniques such as microwave and radiation enable the customization of target products with different characteristics (e.g., deacetylation degree, molecular weight, and degree of acetylation) according to specific needs. Additionally, in pursuit of environmentally friendly, efficient, and gentle extraction processes, recent research has shifted toward microbial fermentation and green solvent methods for chitin/chitosan extraction. Beyond the traditional antibacterial, film-forming, and encapsulation functionalities, research into the applications of chitosan in biomedical, food processing, new materials, water treatment, and adsorption fields is gradually deepening. Chitin/chitosan derivatives and their modified products have also been a focal point of research in recent years. However, with the rapid expansion, the future development of chitin/chitosan and its derivatives still faces challenges related to the unclear mechanism of action and the complexities associated with industrial scale-up.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 5","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142118547","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