Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Strong-Flavor Baijiu Pit Mud Microbiome in the Context of Modern Industry: From a Black Box Under Empiricism to the Gradual Revelation of Microbial Ecosystems","authors":"Jun-Lan Mei,&nbsp;Li-Juan Chai,&nbsp;Zhen-Ming Lu,&nbsp;Xiao-Juan Zhang,&nbsp;Yun-Hao Lu,&nbsp;Yuan-Long Chi,&nbsp;Song-Tao Wang,&nbsp;Cai-Hong Shen,&nbsp;Jin-Song Shi,&nbsp;Zheng-Hong Xu","doi":"10.1111/1541-4337.70224","DOIUrl":"10.1111/1541-4337.70224","url":null,"abstract":"<div>\u0000 \u0000 <p>Chinese strong-flavor Baijiu (CSFB), one of the most popular categories in the alcoholic beverage market, is supposed to comply with the current industry development trend and achieve mechanization, modernization, and unification of production. Solid-state fermentation in the mud cellar is the fundamental characteristic of CSFB. Pit mud, which provides the necessary conditions for producing the precursors of crucial flavor substances, plays a decisive role in CSFB's characteristics and quality. How to intervene and regulate the microbiome of pit mud, either using top-down or bottom-up approaches, to ultimately obtain an ecosystem that consistently provides the characteristic flavor substances in unified, standard, and mechanized production has become an urgent problem to be solved. This review summarizes the current knowledge of the pit mud microbiome in Baijiu fermentation, focusing on evolution and assembly patterns, functional roles, and ecological succession over batch-to-batch fermentation for decades or even centuries. Key challenges are identified, including controlling microbial interactions and enabling standardized, large-scale production of microbiome adaptations. This review also explores the application of advanced techniques such as omics tools and synthetic community design to improve microbiome regulation. We hold the view that the understanding of pit mud microbial ecosystems combined with technological advances provides an opportunity for intelligent microbiome management. By utilizing these tools, the production of CSFB can move in the direction of more consistent flavor and better quality control, with the potential for significant improvements in microbial engineering and industrial practices.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514767","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":"Recent Advances in Exopolysaccharide–Protein Interactions in Fermented Dairy- and Plant-Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions","authors":"Jianwei Zang,&nbsp;Tao Lin,&nbsp;Yibo Shi,&nbsp;Yihan Lin,&nbsp;Chang Xu,&nbsp;Kai Ma,&nbsp;Changliang Zhang,&nbsp;Xin Rui,&nbsp;Dan Gan,&nbsp;Wei Li","doi":"10.1111/1541-4337.70219","DOIUrl":"10.1111/1541-4337.70219","url":null,"abstract":"<div>\u0000 \u0000 <p>Fermented dairy- and plant-based yogurts (FDPYs) are globally valued for their nutritional and functional properties, primarily attributed to interactions between exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) and proteins. Although considerable progress has been made in understanding EPS–protein interactions, comprehensive insights into their underlying mechanisms and influencing factors remain limited. This review summarizes common protein types and EPS categories in FDPYs, and explores the interaction mechanisms, including electrostatic interactions, hydrogen bonding, hydrophobic interactions, and associated structural changes and binding behaviors. Key influencing factors such as molecular structure, pH, and temperature are also discussed. In addition, the review highlights the physiological activities of EPS–protein complexes (e.g., antioxidative and anti-inflammatory effects), their interaction with gut microbiota, and the classical analytical techniques employed to investigate these complexes (e.g., circular dichroism (CD), Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM)). Finally, future research directions—such as exploring molecular mechanisms and structure-function relationships—are proposed, providing a theoretical foundation for the formulation optimization and process control of functional FDPYs.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472863","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":"Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry","authors":"Lokesh Kumar,&nbsp;Preeti Tyagi,&nbsp;Lucian Lucia,&nbsp;Lokendra Pal","doi":"10.1111/1541-4337.70217","DOIUrl":"10.1111/1541-4337.70217","url":null,"abstract":"<p>Packaging reduction, particularly in terms of single-use plastic (SUP) packaging waste, as well as restrictions on specific packaging formats and regulatory requirements, are driving the demand for sustainable packaging solutions. Notably, within the category of SUP products, packaging accounts for the highest share at 40%. Therefore, advanced bio-based food packaging technologies are essential for extending the lifespan of perishable food products, while maintaining their nutritional value and ensuring food safety and security. This review provides a comprehensive overview of published articles, highlighting the innovations in edible packaging films, coatings, and antimicrobial agents for applications in the food industry, intending to help scientists, companies, and consumers make informed decisions. The advantages and challenges with polysaccharide, protein, and lipid-based edible packaging materials are discussed. A detailed description of various food-safe antimicrobial agents, along with their antimicrobial mechanisms, incorporation techniques, and regulations, is provided. By leveraging natural bioactive compounds, antimicrobial edible packaging provides significant advantages over chemical-based antimicrobial agents. Additionally, encapsulation techniques help control release and enhance the stability and effectiveness of antimicrobial agents, thereby prolonging the shelf life of perishable food products. On the basis of recent advancements, rapid growth in antimicrobial edible food packaging can be anticipated. Further, the review focuses on the importance of safety and regulatory aspects related to nanoparticle (NP) migration and appropriate labeling on antimicrobial edible packaging along with key challenges highlighting cost, consumer acceptance, and large-scale production. Finally, it highlights the potential of utilizing food-grade antimicrobial agents with edible polymers for the sustainable preservation of perishable food products.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70217","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472855","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":"A Comprehensive Review of Cowpea Proteins: Chemistry, Extraction, Techno-Functionality, Modification, and Food Applications","authors":"Roshanak Zolqadri,&nbsp;Yonghui Li","doi":"10.1111/1541-4337.70218","DOIUrl":"10.1111/1541-4337.70218","url":null,"abstract":"<div>\u0000 \u0000 <p>Cowpea (<i>Vigna unguiculata</i>) is a versatile legume crop recognized for its nutritional profile and potential as an alternative protein source in the food industry. The protein content of cowpea is about 20%–32%. The growing demand for sustainable and cost-effective plant proteins has increased research into cowpea protein (CP) chemistry, extraction methods, functional properties, and applications. CPs are mainly comprised of albumins, globulins, and glutelins, with globulins being the dominant fraction. Extraction methods, including wet techniques such as alkaline, acid, water, and salt extractions, as well as dry fractionation, significantly influence the yield, purity, and functional properties of CPs. The functional attributes can be further enhanced through enzymatic, physical, and chemical modifications. Despite notable progress, challenges such as poor functionality, resource-intensive extraction methods, and beany off-flavor limit their broader applications. Recent advancements in protein modifications and eco-friendly extraction technologies have opened new possibilities for CPs in novel applications, such as meat analogs, edible films, and encapsulation. However, the effects of individual modification methods and their combinations on functional properties and underlying mechanisms remain underexplored. This review provides a comprehensive analysis of the chemistry, processing methods, functionality, modifications, and food applications of CPs. It also highlights future trends and aims to guide further research while advancing processing technologies for CPs.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472862","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":"Magnetic Field (MF) Assisted Freezing in Food Preservation: Principles, Applications, and Technological Progress: An Overview","authors":"Zhongshuai Yang,&nbsp;Jing Tian,&nbsp;Aofei Pu,&nbsp;Yuxin Zhang,&nbsp;Zhiming Ma,&nbsp;Zecheng Qiu,&nbsp;Yuanlv Zhang,&nbsp;Guishan Liu","doi":"10.1111/1541-4337.70207","DOIUrl":"10.1111/1541-4337.70207","url":null,"abstract":"<div>\u0000 \u0000 <p>Freezing is a comprehensively utilized and efficient technique for food preservation. Traditional freezing methods often result in the formation of large ice crystals, which can damage cell structure and compromise the overall quality of the food. Therefore, MF assisted freezing technology stands out for its ability to promote small ice crystals and facilitate rapid freezing. This review comprehensively explains how MF impacts the physical and chemical properties of water molecules and the crystallization processes, delves into the factors influencing the efficacy of MF freezing and summarizes its application in various food products. This innovative approach works by strengthening the supercooling, which accelerates the cooling process, promotes nucleation, prevents the formation of large ice crystals, minimizes damage to cell, and effectively preserves the quality of the product. Moreover, the text delves into the utilization of MF freezing in the frozen food, highlights existing production challenges, and proposes future directions for development to enhance the effectiveness, facilitate the integration of this technology, and further improve the quality of frozen food.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472865","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":"Exploring the Properties of Carboxymethyl Cellulose Blended With Other Polymeric Compounds for the Formulation of Biodegradable Packaging Films and Edible Coatings: A Review","authors":"Pritam Kasle,&nbsp;Aarti Bains,&nbsp;Gulden Goksen,&nbsp;Sanju Bala Dhull,&nbsp;Nemat Ali,&nbsp;Rupak Nagarik,&nbsp;Mohammad Fareed,&nbsp;Prince Chawla","doi":"10.1111/1541-4337.70215","DOIUrl":"10.1111/1541-4337.70215","url":null,"abstract":"<div>\u0000 \u0000 <p>Carboxymethyl cellulose (CMC) is a leading hydrocolloid for biodegradable packaging films and edible coatings due to its film-forming ability, biodegradability, and nontoxicity. However, its application is limited by moisture sensitivity, poor mechanical strength, flammability, and inadequate gas barrier properties. This review explores the formulation, structural properties, and practical applications of CMC when blended with other polymeric compounds such as cellulose, starch, alginate, chitosan, and polylactic acid to overcome these limitations. Blending enhances tensile strength, water resistance, and antimicrobial functionality, extends food shelf life, and reduces reliance on synthetic plastics. Nanocomposite techniques and bioactive molecule incorporation further improve film performance. Innovative processing methods, including electrospinning and three-dimensional printing, offer new opportunities for structural enhancement. This literature review aims to assess key challenges, including material compatibility, processing efficiency, scalability, and environmental sustainability. CMC-based films, especially in composite formulations, show significant promise in advancing sustainable food packaging. However, for widespread industrial adoption, optimized formulations and ecoefficient production techniques are essential.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472864","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":"Application of FDA-Approved Artificial Sweeteners in Food Science: Technological and Nutritional Challenges","authors":"Sima Tahmouzi,&nbsp;Sina Ardebilchi Marand,&nbsp;Mohammad Tarahi,&nbsp;Hadi Almasi,&nbsp;Reza Morakian,&nbsp;Elham Khalili Sadrabad,&nbsp;Neda Mollakhalili-Meybodi","doi":"10.1111/1541-4337.70208","DOIUrl":"10.1111/1541-4337.70208","url":null,"abstract":"<div>\u0000 \u0000 <p>The application of artificial sweeteners (ASs) in food science represents a pivotal response to the global challenge of reducing sugar consumption. Although ASs offer innovative solutions to address nutritional concerns related to excessive calorie intake and sugar-related health issues, their integration into food products creates a complex interplay of nutritional and technological challenges. The potential effects on health, including interactions with the gut microbiota, necessitate careful examination. Additionally, the successful incorporation of ASs into food formulations requires an in-depth understanding of their physicochemical properties, sensory characteristics, microbial interactions, and cost considerations. The primary challenge for food scientists is meeting sugar-reduction goals without compromising texture and stability. This review presents a detailed analysis of the nutritional and technological complexities of ASs, emphasizing how multidisciplinary research advances food science.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144292479","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":"Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights","authors":"Renyu Zhang,&nbsp;Mustafa M. Farouk,&nbsp;Carolina E. Realini,&nbsp;Caroline Thum","doi":"10.1111/1541-4337.70216","DOIUrl":"10.1111/1541-4337.70216","url":null,"abstract":"<p>As the global demand for protein-rich foods continues to rise, developing innovative solutions to enhance sustainability and nutritional quality in meat production has become increasingly important. Meat is a tasty source of high-quality protein and micronutrients, whose integration with alternative proteins offers new avenues to address technical and consumer-driven challenges. Meat-based hybrids, also called dual-protein foods, combine meat with alternative proteins like plant proteins, edible insects, microalgae, and nutritional yeast, offering a promising solution by improving resource efficiency while retaining familiar taste and nutritional benefits of meat. However, challenges remain regarding protein compatibility, functionality, and consumer acceptance. This review critically examines recent advances in hybridizing meat with alternative proteins, highlighting the pivotal roles of pH, temperature, and salt concentration in modulating protein–protein interactions and functionalities essential for cohesive hybrid systems. Emerging protein combinations, such as plant-yeast or microalgae-yeast blends, offer promising but underexplored opportunities in hybrid systems to enhance nutritional value and functional performance. Additionally, this review synthesizes recent consumer studies, highlighting that taste, texture, visual appeal, perceived nutritional and environmental benefits are primary drivers of acceptance and willingness to pay for hybrid products. Processing technologies, including high-moisture extrusion, high-pressure treatments, and ultrasound, are discussed for their potential to improve hybrid product quality through structural modification. Finally, this review introduces the HYBRID meat framework—a holistic systems-based roadmap for innovating dual-protein meat products by integrating raw materials, hybridization mechanisms, processing, consumer insights, and enabling tools like artificial intelligence and machine learning to guide future innovations in meat-based dual-protein foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70216","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144292257","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":"Food Oxalates: Occurrence in the Food System and Advances in Technologies for Reduction, Detection, and Quantification","authors":"Abhimanyu Gaur,&nbsp;Prasanna Kumar G. V.,&nbsp;Deepak Kumar","doi":"10.1111/1541-4337.70212","DOIUrl":"10.1111/1541-4337.70212","url":null,"abstract":"<div>\u0000 \u0000 <p>Oxalic acid (OxA) is widely recognized as an antagonist to mineral absorption, leading to chronic renal complications such as nephropathy, hyperoxaluria, and induced inflammation. The interaction of OxA with metal ions results in a divalent/monovalent anion known as oxalate. In light of the growing interest in plant-based foods, this article provides a comprehensive and unbiased overview of oxalate in foods. It discusses the changes in oxalate content caused by various thermal, non-thermal, and combined food processing methods, as well as recent advances in oxalate extraction and quantification techniques, including food oxalate sensors. The challenges and interferences encountered during oxalate extraction and measurement with different quantification techniques are highlighted to aid scientists in their future efforts related to oxalate measurement in food systems. Selecting appropriate oxalate reduction techniques and their optimal applications is expected to make low-oxalate food products more accessible, thereby enhancing mineral bioavailability by promoting increased absorption in the intestinal epithelium. Although several methods have been developed for quantifying urinary oxalates, finding a quick and highly precise technique for measuring oxalate content in plant-based foods remains challenging. Interferences from metal ions, acids, and pigments during the quantification process make accurate and reliable measurement difficult. Future efforts should focus on developing low-oxalate foods by the food processing industries that are ready-to-eat or serve or cook, minimizing concerns about their oxalate content.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144292243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Traditional and Emerging Physical Processing Technologies: Applications and Challenges in Allergen Control of Animal and Plant Proteins","authors":"Lili Zhang,&nbsp;Vijaya Raghavan,&nbsp;Jin Wang","doi":"10.1111/1541-4337.70196","DOIUrl":"10.1111/1541-4337.70196","url":null,"abstract":"<p>Under global food shortages and environmental challenges, the food industry is shifting from animal to plant proteins, coinciding with a rising prevalence of food allergies. Structural and functional differences between animal and plant proteins significantly influence their allergenic potential. Traditional and emerging physical processing technologies can modify protein structures and reduce immunoreactivity without chemical additives, preserving food quality. These technologies are categorized into thermal, radiation, light, high-pressure, transient pressure, mechanical wave, plasma, and electric field effects. Cold plasma is particularly effective in modifying protein structures by generating reactive species. High hydrostatic pressure also demonstrates significant potential, particularly when combined with heat treatment. Ultrasound, especially when integrated with other methods (e.g., enzymatic hydrolysis or glycosylation), offers versatile and cost-effective solutions. Microwave heating remains a practical option due to its efficiency and scalability, while gamma irradiation remains an effective tool for allergen reduction despite its regulatory and consumer acceptance challenges. Low-allergenic processed foods can induce oral tolerance in allergic individuals, necessitating comprehensive safety evaluations covering allergenicity, toxicity, and nutrition. Unintentional allergens in food processing pose risks, and current regulations are insufficient. International organizations have proposed precautionary allergen labeling to protect consumers. While processing technologies cannot fully eliminate allergenicity, optimized selection can mitigate risks. Future research should focus on their impact on functional properties, nutritional value, safety, cost, and production efficiency to ensure safe and effective application in the food industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70196","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144292240","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}