Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Front Cover: Cover Image, Volume 22, Issue 3","authors":"Huan Deng,&nbsp;Lin Ji,&nbsp;Xiaoyu Han,&nbsp;Tianyang Wu,&nbsp;Bing Han,&nbsp;Chenyu Li,&nbsp;Jicheng Zhan,&nbsp;Weidong Huang,&nbsp;Yilin You","doi":"10.1111/1541-4337.13176","DOIUrl":"10.1111/1541-4337.13176","url":null,"abstract":"<p>The cover image is based on the Review Article <i>Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine</i> by Huan Deng et al., https://doi.org/10.1111/1541-4337.13119.\u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 3","pages":""},"PeriodicalIF":14.8,"publicationDate":"2023-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13176","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6193879","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":"The underlying mechanism of bacterial spore germination: An update review","authors":"Fengzhi Lyu,&nbsp;Tianyu Zhang,&nbsp;Meng Gui,&nbsp;Yongtao Wang,&nbsp;Liang Zhao,&nbsp;Xiaomeng Wu,&nbsp;Lei Rao,&nbsp;Xiaojun Liao","doi":"10.1111/1541-4337.13160","DOIUrl":"10.1111/1541-4337.13160","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Bacterial spores are highly resilient and universally present on earth and can irreversibly enter the food chain to cause food spoilage or foodborne illness once revived to resume vegetative growth. Traditionally, extensive thermal processing has been employed to efficiently kill spores; however, the relatively high thermal load adversely affects food quality attributes. In recent years, the germination-inactivation strategy has been developed to mildly kill spores based on the circumstance that germination can decrease spore-resilient properties. However, the failure to induce all spores to geminate, mainly owing to the heterogeneous germination behavior of spores, hampers the success of applying this strategy in the food industry. Undoubtedly, elucidating the detailed germination pathway and underlying mechanism can fill the gap in our understanding of germination heterogeneity, thereby facilitating the development of full-scale germination regimes to mildly kill spores. In this review, we comprehensively discuss the mechanisms of spore germination of <i>Bacillus</i> and <i>Clostridium</i> species, and update the molecular basis of the early germination events, for example, the activation of germination receptors, ion release, Ca-DPA release, and molecular events, combined with the latest research evidence. Moreover, high hydrostatic pressure (HHP), an advanced non-thermal food processing technology, can also trigger spore germination, providing a basis for the application of a germination-inactivation strategy in HHP processing. Here, we also summarize the diverse germination behaviors and mechanisms of spores of <i>Bacillus</i> and <i>Clostridium</i> species under HHP, with the aim of facilitating HHP as a mild processing technology with possible applications in food sterilization.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <p><b>Practical Application</b>: This work provides fundamental basis for developing efficient killing strategies of bacterial spores in food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 4","pages":"2728-2746"},"PeriodicalIF":14.8,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6077995","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":"Giving Credit Where Credit is Due","authors":"","doi":"10.1111/1541-4337.13168","DOIUrl":"10.1111/1541-4337.13168","url":null,"abstract":"<p>Too often people listed as co-authors claim that they were not aware of plagiarism or other ethical issues. Anyone who is listed as an author of a paper must take full responsibility for its contents. If the submitting author fails to provide co-authors with the text before submission, then that person has committed a grievous error. Authors should not be removed after submission, and only in rare cases will we permit authors to be added to revised manuscripts.</p><p>Some authors believe that including a famous food scientist in the list of authors will ensure their paper's acceptance. Every submitted manuscript is evaluated on its own merits, regardless of who the authors are or where they are located. My fellow scientific editors and I encourage authors to seek co-authors who can contribute expert knowledge that complements their own. We become suspicious when few or none of the authors in a long list have published research on the review's topic.</p><p>This year, the journal posted guidance on the use of artificial intelligence (AI) in manuscript preparation. If AI is used to generate text, images, or graphics for manuscripts, the AI software must be identified. Please explain for what AI was used and why that approach was chosen over traditional methods of searching the literature. AI tools cannot be listed as authors. For more background on this topic, please visit the Committee on Publication Ethics (COPE) position statement (https://publicationethics.org/cope-position-statements/ai-author).</p><p>I encourage authors to regularly consult CRFSFS’ author guidelines (https://www.ift.org/news-and-publications/scientific-journals/crfsfs/author-guidelines) for the latest information. Please email me at <span>[email protected]</span> if you have any questions regarding authorship or the suitability of a review topic. I hope that everyone has a safe and enjoyable summer. If you are attending IFT FIRST, please join me for a fireside chat on Tuesday, July 18 at 3:30 p.m. for tips for successfully publishing in IFT journals.</p><p></p><p>Mary Ellen Camire, PhD, CFS</p><p>Editor in Chief, <i>Comprehensive Reviews in Food Science and Food Safety</i></p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 3","pages":"1465"},"PeriodicalIF":14.8,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6045212","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":"Improving the functionality of biodegradable food packaging materials via porous nanomaterials","authors":"Shima Jafarzadeh,&nbsp;Mehrdad Forough,&nbsp;Vahid Javan Kouzegaran,&nbsp;Masoumeh Zargar,&nbsp;Farhad Garavand,&nbsp;Maryam Azizi-Lalabadi,&nbsp;Mehdi Abdollahi,&nbsp;Seid Mahdi Jafari","doi":"10.1111/1541-4337.13164","DOIUrl":"10.1111/1541-4337.13164","url":null,"abstract":"<p>Non-biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high-quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor-made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 4","pages":"2850-2886"},"PeriodicalIF":14.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5857744","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":"Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches","authors":"Yifan Bao,&nbsp;Marc Pignitter","doi":"10.1111/1541-4337.13158","DOIUrl":"10.1111/1541-4337.13158","url":null,"abstract":"<p>Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 4","pages":"2678-2705"},"PeriodicalIF":14.8,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13158","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5797374","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":"Dissemination of carbapenemase-producing Enterobacteriaceae and associated resistance determinants through global food systems","authors":"Richard Harding-Crooks,&nbsp;Darren Smith,&nbsp;Séamus Fanning,&nbsp;Edward M. Fox","doi":"10.1111/1541-4337.13159","DOIUrl":"10.1111/1541-4337.13159","url":null,"abstract":"<p>Antimicrobial agents are a critical component of modern healthcare systems, fulfilling a core function in patient care and improving individual patient outcomes and consequently overall public health. However, the efficacy of antimicrobial interventions is being consistently eroded by the emergence and dissemination of various antimicrobial resistance (AMR) mechanisms. One highly valued class of antimicrobial compounds is carbapenems, which retain efficacy in treating most multidrug-resistant infections and are considered “last line” agents. Therefore, recent trends in proliferation of carbapenem resistance (CR) via dissemination of carbapenemase-encoding genes among members of the Enterobacteriaceae family pose a significant threat to public health. While much of the focus relating to this has been on nosocomial environments, community-acquired carbapenemase-producing Enterobacteriaceae (CPE) infections and their associated transmission routes are less well studied. Among these community-associated vectors, the role of food chains and contaminated foods is important, since Enterobacteriaceae occupy niches within these settings. This review examines foodborne CPE transmission by exploring how interactions within and between food, the food chain, and agriculture not only promote and disseminate CPE, but also create reservoirs of mobile genetic elements that may lead to further carbapenemase gene proliferation both within and between microbial communities. Additionally, recent developments regarding the global occurrence and molecular epidemiology of CPEs in food chains will be reviewed.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 4","pages":"2706-2727"},"PeriodicalIF":14.8,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13159","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5740194","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":"Oenological potential of wines produced from disease-resistant grape cultivars","authors":"Gavin Duley,&nbsp;Adriana Teresa Ceci,&nbsp;Edoardo Longo,&nbsp;Emanuele Boselli","doi":"10.1111/1541-4337.13155","DOIUrl":"10.1111/1541-4337.13155","url":null,"abstract":"<p>Within the EU, changes in policy and public sentiment have made it more urgent to consider the adoption of sustainable agricultural practices. Consequently, one of the EU’s goals is to reduce pesticide use by 50 per cent by 2030, including in viticulture. One of the proposed approaches is to expand the use of disease resistant hybrid grape-cultivars (DRHGC), such as ‘PIWI’ grapes (German, <i>Pilzwiderstandsfähige Rebsorten</i>), and to introduce new DRHGCs. However, the characteristics of DRHGCs are different from those of <i>Vitis vinifera</i>, which makes it necessary to take measures and make changes in winemaking technology to maintain high wine quality. This paper examines the chemistry of wines made from DRHGC and discusses their impact on aroma and flavor profiles. It also reviews the main winemaking practices suggested to produce high-quality wines from DRHGCs. The chemistry of DRHGCs is different to wine produced from <i>V. vinifera</i>, which can lead to both challenges during winemaking and unusual flavor profiles. Although newer DRHGCs have been bred to avoid unexpected flavors, many DRHGCs are still rich in proteins and polysaccharides. This can make tannin extraction difficult and produce wines with little astringency. In addition to this, new or alternative winemaking techniques such as thermovinification and the use of alternative yeast strains (non-<i>Saccharomyces</i>) can be used to produce wines from DRHGCs that are acceptable to consumers.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 4","pages":"2591-2610"},"PeriodicalIF":14.8,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13155","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5713460","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 systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways","authors":"Feiyu An,&nbsp;Junrui Wu,&nbsp;Yunzi Feng,&nbsp;Guoyang Pan,&nbsp;Yuanyuan Ma,&nbsp;Jinhui Jiang,&nbsp;Xuemeng Yang,&nbsp;Ruixia Xue,&nbsp;Rina Wu,&nbsp;Mouming Zhao","doi":"10.1111/1541-4337.13162","DOIUrl":"10.1111/1541-4337.13162","url":null,"abstract":"<p>The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide. The perception of food flavor is a complex process involving olfaction, taste, vision, and oral touch, with various senses contributing to specific properties of the flavor. Soy-based fermented products are popular because of their unique flavors, especially in Asian countries, where they occupy an important place in the dietary structure. Microorganisms, known as the souls of fermented foods, can influence the sensory properties of soy-based fermented foods through various metabolic pathways, and are closely related to the formation of multisensory properties. Therefore, this review systematically summarizes the core microbiome and its interactions that play an active role in representative soy-based fermented foods, such as fermented soymilk, soy sauce, soybean paste, sufu, and douchi. The mechanism of action of the core microbial community on multisensory flavor quality is revealed here. Revealing the fermentation core microbiome and related enzymes provides important guidance for the development of flavor-enhancement strategies and related genetically engineered bacteria.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 4","pages":"2773-2801"},"PeriodicalIF":14.8,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5944390","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":"Enhancing traceability of wheat quality through the supply chain","authors":"Mohammad Nadimi,&nbsp;Eric Hawley,&nbsp;Jing Liu,&nbsp;Kurt Hildebrand,&nbsp;Elaine Sopiwnyk,&nbsp;Jitendra Paliwal","doi":"10.1111/1541-4337.13150","DOIUrl":"10.1111/1541-4337.13150","url":null,"abstract":"<p>With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post-harvest unit operations, could affect grain's end-product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 4","pages":"2495-2522"},"PeriodicalIF":14.8,"publicationDate":"2023-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5710296","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":"Gluco-oligosaccharides as potential prebiotics: Synthesis, purification, structural characterization, and evaluation of prebiotic effect","authors":"Meijun Zeng,&nbsp;Jan-Peter van Pijkeren,&nbsp;Xuejun Pan","doi":"10.1111/1541-4337.13156","DOIUrl":"10.1111/1541-4337.13156","url":null,"abstract":"<p>Prebiotics have long been used to modulate the gut microbiota and improve host health. Most established prebiotics are nondigestible carbohydrates, especially short-chain oligosaccharides. Recently, gluco-oligosaccharides (GlcOS) with 2–10 glucose residues and one or more <i>O</i>-glycosidic linkage(s) have been found to exert prebiotic potentials (not fully established prebiotics) because of their selective fermentation by beneficial gut bacteria. However, the prebiotic effects (non-digestibility, selective fermentability, and potential health effects) of GlcOS are highly variable due to their complex structure originating from different synthesis processes. The relationship between GlcOS structure and their potential prebiotic effects has not been fully understood. To date, a comprehensive summary of the knowledge of GlcOS is still missing. Therefore, this review provides an overview of GlcOS as potential prebiotics, covering their synthesis, purification, structural characterization, and prebiotic effect evaluation. First, GlcOS with different structures are introduced. Then, the enzymatic and chemical processes for GlcOS synthesis are critically reviewed, including reaction mechanisms, substrates, catalysts, the structures of resultant GlcOS, and the synthetic performance (yield and selectivity). Industrial separation techniques for GlcOS purification and structural characterization methods are discussed in detail. Finally, in vitro and in vivo studies to evaluate the non-digestibility, selective fermentability, and associated health effects of different GlcOS are extensively reviewed with a special focus on the GlcOS structure–function relationship.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"22 4","pages":"2611-2651"},"PeriodicalIF":14.8,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.13156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5708517","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}