Comprehensive Reviews in Food Science and Food Safety最新文献_第2页

Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in-depth review

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-07 DOI: 10.1111/1541-4337.70120

Mohsin Rasheed, Xiangqi Fan, Boli Guo, Jikai Jiang, Ming Li, Yingquan Zhang, Bo Zhang, Yutong Cui

{"title":"Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in-depth review","authors":"Mohsin Rasheed, Xiangqi Fan, Boli Guo, Jikai Jiang, Ming Li, Yingquan Zhang, Bo Zhang, Yutong Cui","doi":"10.1111/1541-4337.70120","DOIUrl":"https://doi.org/10.1111/1541-4337.70120","url":null,"abstract":"In recent decades, frozen dough has become an attractive means of preserving and offering the convenience of fresh-tasting foods while retaining their nutritional benefits. However, the frozen dough industry still faces significant challenges related to processing, freezing, and storage that affect the dough's quality and stability during thawing. Understanding the complex interactions between proteins (gluten, glutenin, gliadin, and glutenin macropolymers), starch dynamics (gelatinization and retrogradation), and water distribution—particularly how ice crystals interact with the gluten–starch matrix—is essential for improving frozen dough quality. This review also delves into the rheological properties resulting from the interplay of these components, emphasizing their collective impact on dough texture and stability. Additionally, it explores various freezing mechanisms and innovative strategies to reduce freeze damage, as well as practical challenges in translating theoretical insights into industrial applications. Finally, it proposes future strategies for improving the shelf life and quality of frozen dough by optimizing freezing methods and water distribution. Through a comprehensive synthesis of current literature, this review underscores the critical importance of gluten–starch–water interactions in frozen dough and highlights promising strategies for enhancing product performance and quality.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362589","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

The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-04 DOI: 10.1111/1541-4337.70105

Md Zakir Hossain, Max L. Feuerstein, Benedikt Warth

{"title":"The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives","authors":"Md Zakir Hossain, Max L. Feuerstein, Benedikt Warth","doi":"10.1111/1541-4337.70105","DOIUrl":"https://doi.org/10.1111/1541-4337.70105","url":null,"abstract":"Humans are exposed to a complex mixture of environmental and food-related chemicals throughout their lifetime. Exposome research intends to explore the nongenetic, that is, environmental causes of chronic disease and their interactions comprehensively. Residual antibiotics can enter the human body through therapeutics, foods of animal origin, aquatic products, or drinking water. In the last decade, significant levels of residual antibiotics in human urine have been described, demonstrating frequent exposure throughout populations. To which extent they contribute to human health risks is debated. Human biomonitoring (HBM) aims to determine and quantify concentrations of xenobiotics in human specimens and provides the toolbox to monitor exposure to diverse chemical exposures. Due to their public health implications, priority-listed xenobiotics are routinely monitored in the European Union and other countries. However, antibiotics, an important class of (food-derived) xenobiotics, are still not systematically investigated for a better and more holistic understanding in the context of exposomics. This review provides a comprehensive summary of HBM research related to antibiotics, existing liquid chromatography–mass spectrometry (LC–MS)-based analytical methods, and potential health risks caused by unintended exposure. Incorporating antibiotics into the chemical exposome framework through routine HBM using multiclass analytical methods will provide a better understanding of the toxicological or pharmacological mixture effects and, ultimately, the chemical exposome.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70105","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111881","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

Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf-life extension

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-04 DOI: 10.1111/1541-4337.70107

Kosana Pravallika, Swadhin Pradhan, Abhirami Prabha, Snehasis Chakraborty

{"title":"Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf-life extension","authors":"Kosana Pravallika, Swadhin Pradhan, Abhirami Prabha, Snehasis Chakraborty","doi":"10.1111/1541-4337.70107","DOIUrl":"https://doi.org/10.1111/1541-4337.70107","url":null,"abstract":"Spices and herbs are a crucial component of the global food industry, valued for their unique flavors, aromas, and bioactive properties. However, microbial contamination and quality degradation during production, storage, and distribution pose significant challenges. Ultraviolet (UV) and pulsed light (PL) processing have emerged as nonthermal technologies offering effective, eco-friendly solutions for microbial decontamination and quality retention in spices. This review explores recent advancements and applications of UV and PL treatments in the spice industry, highlighting their impact on pathogenic and spoilage microbial safety, physicochemical properties, and bioactive compound retention. UV processing, primarily involving UV-C radiation, inactivates microorganisms by disrupting DNA, offering effective surface decontamination without compromising quality of spices and herbs. PL, which utilizes high-intensity, broad-spectrum light pulses, extends this capability to irregularly shaped surfaces, further enhancing microbial inactivation. Both methods preserve key quality attributes such as phenolics, flavonoids, antioxidant activity, ascorbic acids, and color while mitigating sensory losses, making them attractive alternatives to conventional thermal and chemical treatments. The review also examines critical factors influencing the efficacy of these technologies, including processing parameters, spice morphology, and microbial load. Despite promising results, challenges related to regulatory approval, equipment design, and consumer acceptance remain. This comprehensive analysis underscores the potential of UV and PL technologies to revolutionize spices and herbs processing, ensuring safety and quality while aligning with sustainable and consumer-driven demands in the food industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111819","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

Safety of edible coatings on fruits and vegetables

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-03 DOI: 10.1111/1541-4337.70108

Sarah Gammage, Alejandro G. Marangoni

{"title":"Safety of edible coatings on fruits and vegetables","authors":"Sarah Gammage, Alejandro G. Marangoni","doi":"10.1111/1541-4337.70108","DOIUrl":"10.1111/1541-4337.70108","url":null,"abstract":"Edible coatings are a combination of substances that are applied onto foods to enhance their shelf life and that can be consumed by humans. Coatings are often composed of a combination of proteins, lipids, and/or polysaccharides and can contain plasticizers to increase flexibility and elongation. Surfactants and emulsifiers are sometimes added to decrease surface water activity and prevent moisture loss. The ideal edible coating slows the loss of desirable flavor volatiles and water vapor as well as restricts the exchange of gases, creating a modified atmosphere but not creating anaerobic conditions, all while not adding off-flavors to the food. In this review, the different components used in edible films and coatings are examined, along with their benefits and weaknesses. Additionally, this study reviews possible safety issues associated with consuming ingredients used in edible films and coatings. Edible films and coatings are more successful when multiple ingredients are used together to create a good moisture and gas barrier, thus creating the possibility for interactions. Most, but not all, ingredients used in edible films and coatings do not pose a risk to people when consumed at the levels present in coatings. Thus, it is imperative to review and consider new data on the safety of ingredients used in coatings.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078104","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

Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-03 DOI: 10.1111/1541-4337.70110

Janice Adaeze Nwankwo, Wenxue Liu, Xiusheng Guo, Yunzhuoya Lin, Mudassar Hussain, Imad Khan, Magezi Joshua, Ajibola Nihmot Ibrahim, Okafor Jennifer Ngozi, Ahmad Ali, Xiaoqiang Zou

{"title":"Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development","authors":"Janice Adaeze Nwankwo, Wenxue Liu, Xiusheng Guo, Yunzhuoya Lin, Mudassar Hussain, Imad Khan, Magezi Joshua, Ajibola Nihmot Ibrahim, Okafor Jennifer Ngozi, Ahmad Ali, Xiaoqiang Zou","doi":"10.1111/1541-4337.70110","DOIUrl":"10.1111/1541-4337.70110","url":null,"abstract":"Microemulsion gels (MGs) are nanostructured systems created by the addition of thickening agents/biopolymers to a microemulsion's aqueous or oily phases, offering benefits like improved solubilization, enhanced stability, high encapsulation efficiency, and sustained release with versatile applications in food, pharmaceuticals, and cosmetology. MGs are intricate systems with thermodynamic robustness and controllable rheological characteristics crucial for obtaining high structural integrity and achieving innovative results regarding food product development in diverse areas of food, including colloidal carriers, food packaging, active compound delivery, antimicrobial vectors, and production of biopolymer nanoparticles. Therefore, a comprehensive analysis, hence understanding about MG systems, is needed to identify trends and gaps, helping researchers to identify promising areas for innovation and providing direction for future research. This review offers a comprehensive analysis of MG systems, their characteristics, formulation, formation mechanisms, design approaches, digestion dynamics, and rheological properties. MGs excel in solubilizing hydrophilic and lipophilic bioactives due to their enhanced viscosity and interconnected droplet network within the gel matrix. Despite their advantages, challenges, such as formulation complexity, require further understanding. This article also explores innovative biopolymers, characterization, and extensive applications, while addressing case studies, and emerging trends leveraging the potential of MG systems for enhancing food stability, functionality, and nutritional value.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078136","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

Application of gas chromatography-ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-03 DOI: 10.1111/1541-4337.70119

Xiangyang Guo, Xiaochun Wan, Chi-Tang Ho

{"title":"Application of gas chromatography-ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review","authors":"Xiangyang Guo, Xiaochun Wan, Chi-Tang Ho","doi":"10.1111/1541-4337.70119","DOIUrl":"10.1111/1541-4337.70119","url":null,"abstract":"Gas chromatography-ion mobility spectrometry (GC–IMS) technology boasts several salient features, including fast detection, portability, simple sample preparation, and nondestructive detection, making it a highly appealing tool in tea research. By harnessing its prowess in detecting and analyzing volatile compounds present in tea, GC–IMS has found numerous applications within the broad realm of tea studies. These applications encompass discerning geographical origins, analyzing aroma profiles, classifying tea grades, distinguishing harvest seasons, monitoring aroma variations during processing, and storage, differentiating tea varieties and categories. In the current study, the development history and performance characteristics of GC–IMS technology are presented. Furthermore, the relevant research studies of the application of GC–IMS in tea field are summarized, highlighting its practical applications and impacts. Additionally, the promotion strategies and improvement methods for enhancing of GC–IMS in the qualitative analysis of volatile compounds are put forward. Looking ahead, the potential avenues for the application of GC–IMS in tea quality control, online monitoring of tea manufacturing, detection of tea adulteration, and tea storage environment management are proposed. The versatility and precision of GC–IMS make it a promising technology that can to some extent change the tea industry's understanding and assurance of product quality.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078115","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

Rheology and printability of biopolymeric oil-in-water high internal phase Pickering emulsions: a review

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-03 DOI: 10.1111/1541-4337.70125

Lu-yao Zheng, Dong Li, Li-jun Wang

{"title":"Rheology and printability of biopolymeric oil-in-water high internal phase Pickering emulsions: a review","authors":"Lu-yao Zheng, Dong Li, Li-jun Wang","doi":"10.1111/1541-4337.70125","DOIUrl":"10.1111/1541-4337.70125","url":null,"abstract":"Biopolymeric oil-in-water (O/W) high internal phase Pickering emulsions (HIPPEs) due to their unique rheological behaviors of HIPPEs such as shear-thinning property, viscoelasticity, and thixotropic recovery have emerged as highly promising printing inks in the 3D printing process. O/W biopolymer-based HIPPEs are categorized as complex fluids, where rheological parameters are crucial for optimizing printability. However, existing reviews have not fully elucidated the interrelationship between rheology and printability for HIPPEs in enhancing the quality and performance of printed parts. This review delved into the influence factors of the continuous phase (e.g., biopolymer type, concentration, pH, and ionic strength) and the oil phase (e.g., oil type, volume fraction, and encapsulated components) on their rheology, to adjust their rheological behaviors in order to prepare more eligible HIPPEs as printing inks. Moreover, a spectrum of rheology–printability relationships, derived from empirical trends and rigorous analytical models, is examined to provide generalized rheological guidelines for achieving successful printability in O/W biopolymer-based HIPPEs. Furthermore, unique challenges and future perspectives on preparing their complex rheological behaviors suitable for additive manufacturing in O/W biopolymer-based HIPPEs were presented. Leveraging these insights significantly reduces reliance on trial-and-error methods in printing, thereby fostering the robust development of novel O/W biopolymer-based HIPPEs and enhancing the overall quality of printed products.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078103","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 on lipid inclusion in preterm formula: Characteristics, nutritional support, challenges, and future perspectives

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-03 DOI: 10.1111/1541-4337.70099

Jiahui Yu, Yandan Wang, Wei Wei, Xingguo Wang

{"title":"A review on lipid inclusion in preterm formula: Characteristics, nutritional support, challenges, and future perspectives","authors":"Jiahui Yu, Yandan Wang, Wei Wei, Xingguo Wang","doi":"10.1111/1541-4337.70099","DOIUrl":"10.1111/1541-4337.70099","url":null,"abstract":"The lack of nutrient accumulation during the last trimester and the physiological immaturity at birth make nutrition for preterm infants a significant challenge. Lipids are essential for preterm infant growth, neurodevelopment, immune function, and intestinal health. However, the inclusion of novel lipids in preterm formulas has rarely been discussed. This study discusses specific lipid recommendations for preterm infants according to authoritative legislation based on their physiological characteristics. The gaps in lipid composition, such as fatty acids, triacylglycerols, and complex lipids, between preterm formulas and human milk have been summarized. The focus of this study is mainly on the vital roles of lipids in nutritional support, including long-chain polyunsaturated fatty acids, structural lipids, milk fat global membrane ingredients, and other minor components. These lipids have potential applications in preterm formulas for improving lipid absorption, regulating lipid metabolism, and protecting against intestinal inflammation. The lipidome and microbiome can be used to provide adequately powered evidence of the effects of lipids. This study proposes nutritional strategies for preterm infants and suggests approaches to enhance their lipid quality in preterm formula.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078107","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

Unlocking the potential of l-α-glycerylphosphorylcholine in the food industry: From safety approvals to market prospects

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-03 DOI: 10.1111/1541-4337.70117

Jun Cao, Erzheng Su

{"title":"Unlocking the potential of l-α-glycerylphosphorylcholine in the food industry: From safety approvals to market prospects","authors":"Jun Cao, Erzheng Su","doi":"10.1111/1541-4337.70117","DOIUrl":"10.1111/1541-4337.70117","url":null,"abstract":"With the exacerbation of global population aging, age-related neurodegenerative disorders have been posing an increasing public health concern. l-α-Glycerylphosphorylcholine (l-α-GPC) has demonstrated significant therapeutic potential for mental health-related disorders and possesses promising market prospects. Recently, l-α-GPC has been successively approved as a new food resource in Canada (2023) and in China (2024). These policies pointed out the recognized safety and utility of l-α-GPC. The utilization of l-α-GPC in dietary supplements and health foods could be a convenient option for early intervention strategies to potentially delay or mitigate the progression of neurodegenerative disorders. Additionally, other unique nutritional benefits of l-α-GPC have been highlighted, further expanding its application in food industry. Encouraged by the policy incentives, there is likely to be a new upsurge in the research interest surrounding l-α-GPC. To fully capitalize on these emerging opportunities, we present a comprehensive review of l-α-GPC. The chemical properties, pharmacological characteristics, safety assessments, and preparation methods of l-α-GPC were summarized. A brief outlook on the future perspectives and unsolved challenges was also proposed.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078175","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

Flecking of fat-filled milk powders

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-03 DOI: 10.1111/1541-4337.70109

Justyna Tarapata, Mark Timlin, Noel A. McCarthy, James A. O'Mahony

{"title":"Flecking of fat-filled milk powders","authors":"Justyna Tarapata, Mark Timlin, Noel A. McCarthy, James A. O'Mahony","doi":"10.1111/1541-4337.70109","DOIUrl":"10.1111/1541-4337.70109","url":null,"abstract":"Flecking is an insolubility issue in fat-containing milk powders. The undissolved particles (flecks) are of different shapes and structures, primarily composed of fat and/or protein. The occurrence of flecking in reconstituted milk powders negatively impacts the visual appearance and overall quality of the final product, thereby influencing consumer acceptance and brand trust. Standard quality control measures, like wettability or insolubility, and analysis including rehydration testing are important but not sufficient in predicting, identifying and/or quantifying flecking, often necessitating additional measures to be implemented. Suitable additional analyses for flecking include confocal laser scanning microscopy, electron microscopy, particle size, and density analysis. However, it is crucial to highlight that merely tightening quality control parameters is insufficient to combat flecking. This approach does not allow for the implementation of rapid solutions when the issue is detected at the final stages of quality assessment. To effectively address fleck formation, it is necessary to scrutinize unit operations and identify precisely where, and how, in the process flecks are formed. The issue often requires reformulation and/or engineering interventions, making the final product more robust and resilient to fleck formation. To date, protein denaturation/aggregation and emulsion instability are proposed as major mechanisms governing fleck formation. Additionally, the effect of seasonality of milk chemical composition and reconstitution medium (water/coffee/tea) are other important factors. This work aims to review flecking in reconstituted fat-filled milk powder solutions by interrogating the production process, including the skim milk base wet and dry processing, alongside the powder storage conditions and reconstitution methods, and thereby identify strategies for the control of flecking.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078127","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