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

Cultivated meat microbiological safety considerations and practices. 养殖肉品微生物安全考虑与实践。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-01 DOI: 10.1111/1541-4337.70077

Dean Joel Powell, Dan Li, Ben Smith, Wei Ning Chen

{"title":"Cultivated meat microbiological safety considerations and practices.","authors":"Dean Joel Powell, Dan Li, Ben Smith, Wei Ning Chen","doi":"10.1111/1541-4337.70077","DOIUrl":"10.1111/1541-4337.70077","url":null,"abstract":"Cultivated meat, produced using cell culture technology, is an alternative to conventional meat production that avoids the risks from enteric pathogens associated with animal slaughter and processing. Cultivated meat therefore has significant theoretical microbiological safety advantages, though limited information is available to validate this. This review discusses sources and vectors of microbial contamination throughout cultivated meat production, introduces industry survey data to evaluate current industry practices for monitoring and mitigating these hazards, and highlights future research needs. Industry survey respondents reported an average microbiological contamination batch failure rate of 11.2%. The most common vectors were related to personnel, equipment, and the production environment, while the most commonly reported type of microbiological contaminant was bacteria. These will likely remain prominent vectors and source organisms in commercial-scale production but can be addressed by a modified combination of existing commercial food and biopharmaceutical production safety systems such as Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and Good Cell Culture Practice (GCCP). As the sector matures and embeds these and other safety management systems, microbiological contamination issues should be surmountable. Data are also included to investigate whether the limited microbiome of cultivated products poses a novel food safety risk. However, further studies are needed to assess the growth potential of microorganisms in different cultivated meat products, taking into account factors such as their composition, pH, water activity, and background microflora.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":"e70077"},"PeriodicalIF":12.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11681928/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142890810","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

Mechanisms and strategic prospects of cannabinoids use: Potential applications in antimicrobial food packaging-A review. 大麻素在抗菌食品包装中的潜在应用综述

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-01 DOI: 10.1111/1541-4337.70113

Moumita Dey, Sharmita Bera, Preeti Tyagi, Lokendra Pal

{"title":"Mechanisms and strategic prospects of cannabinoids use: Potential applications in antimicrobial food packaging-A review.","authors":"Moumita Dey, Sharmita Bera, Preeti Tyagi, Lokendra Pal","doi":"10.1111/1541-4337.70113","DOIUrl":"https://doi.org/10.1111/1541-4337.70113","url":null,"abstract":"This review focuses on antimicrobial packaging for food safety, critically examining the activity and efficacy of cannabinoids against commonly found microorganisms and exploring their antimicrobial mechanisms. Specifically, the review considers cannabinoids derived from industrial hemp plants, which are characterized by low levels of psychoactive components. It also outlines viable strategies to control the sustained release of cannabinoids from the packaging, enabling extended storage and enhanced safety of food products. Research demonstrates that cannabinoids are effective against both foodborne bacteria and fungi, with their antimicrobial action primarily attributed to microbial membrane instability. Cannabinoids can be utilized to prepare effective antimicrobial films and edible coatings; however, the number of studies in this area remains limited. The potential of cannabinoids to contribute to intelligent packaging systems is also discussed, with an emphasis on the regulatory aspects and challenges associated with incorporating cannabinoids into food packaging. Finally, the review identifies future research directions to address current limitations and advance hemp-based antimicrobial food packaging solutions.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":"e70113"},"PeriodicalIF":12.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142996863","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

Macauba (Acrocomia ssp.) fruits: A comprehensive review of nutritional and phytochemical profiles, health benefits, and sustainable oil production. 澳门（Acrocomia ssp.）果实：营养和植物化学特征，健康益处和可持续油脂生产的综合综述。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-01 DOI: 10.1111/1541-4337.70097

Guilherme Dallarmi Sorita, Simone Palma Favaro, Rossano Gambetta, Alan Ambrosi, Marco Di Luccio

{"title":"Macauba (Acrocomia ssp.) fruits: A comprehensive review of nutritional and phytochemical profiles, health benefits, and sustainable oil production.","authors":"Guilherme Dallarmi Sorita, Simone Palma Favaro, Rossano Gambetta, Alan Ambrosi, Marco Di Luccio","doi":"10.1111/1541-4337.70097","DOIUrl":"10.1111/1541-4337.70097","url":null,"abstract":"Macauba is an underexplored palm with significant potential for food-grade vegetable oil production. Its fruits yield two distinct sources of oil, the pulp and the kernel, each with its unique composition, emerging as a potential vegetable oil source with high competitiveness with well-established conventional oil sources. Besides the oil, macauba fruits are rich in essential nutrients, including proteins, minerals, vitamins, dietary fiber, and phytochemicals, with outstanding health benefits. Macauba processing generates valuable co-products, including the epicarp, pulp and kernel cakes, and endocarp, which have considerable potential for enhancing the macauba production chain. This review explores the nutritional and phytochemical profile of macauba, its health benefits, and the potential for exploiting its co-products. Innovative extraction methods and a comprehensive strategy for producing multiple products from macauba co-products are also highlighted as opportunities to achieve sustainable development goals and a circular economy in macauba fruit processing.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":"e70097"},"PeriodicalIF":12.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941938","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

Tenderness in meat and meat alternatives: Structural and processing fundamentals. 肉类和肉类替代品的嫩度：结构和加工基础。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-01 DOI: 10.1111/1541-4337.70033

Hexiang Xie, Lutz Grossmann

{"title":"Tenderness in meat and meat alternatives: Structural and processing fundamentals.","authors":"Hexiang Xie, Lutz Grossmann","doi":"10.1111/1541-4337.70033","DOIUrl":"https://doi.org/10.1111/1541-4337.70033","url":null,"abstract":"The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the tenderness and related texture attributes in plant-based meats to increase consumer acceptance. A deeper understanding of tenderness including the differences and similarities between meat and meat alternatives is crucial to developing products that meet consumer expectations, as it directly influences consumer acceptance. Meat tenderness is commonly quantified using sensory evaluation and instrumental tests and is influenced by various factors such as the intrinsic features of the animal before the slaughter, naturally occurring proteolysis during the post-slaughter process, and several tenderization techniques. In contrast, meat alternative tenderness can be actively tailored through the selection of ingredients and the operating conditions of the structuring process. Especially, extrusion parameters such as moisture content and barrel temperature can greatly modulate tenderness-related attributes. Postprocessing methods that have traditionally been utilized for tenderizing have also been applied to meat alternatives, but more studies are needed to fully reveal the underlying mechanisms. This review offers an overview and critical discussion on tenderness, covering the structural origins, influencing factors, analytical methods, oral processing, and tenderization processes for both meat and meat alternatives. The discussion is based on the existing knowledge of muscle tissue, which evolves to critically reviewing how this understanding can be applied to the textural attributes of meat alternatives and what kind of novel tenderization techniques can be developed for these new sustainable food products.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":"e70033"},"PeriodicalIF":12.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941947","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

Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review. 通过与多糖或多酚缀合或络合增强大豆蛋白的功能：综述。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-01 DOI: 10.1111/1541-4337.70095

Chao Qiu, Yaxu Meng, Zhiheng Zhang, Xiaojing Li, David Julian McClements, Guanghua Li, Liming Jiang, Jinsheng Wen, Zhengyu Jin, Hangyan Ji

{"title":"Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review.","authors":"Chao Qiu, Yaxu Meng, Zhiheng Zhang, Xiaojing Li, David Julian McClements, Guanghua Li, Liming Jiang, Jinsheng Wen, Zhengyu Jin, Hangyan Ji","doi":"10.1111/1541-4337.70095","DOIUrl":"10.1111/1541-4337.70095","url":null,"abstract":"Soy proteins have good nutritional quality and exhibit a range of useful functional attributes, making them a viable option for replacing animal proteins in the development of more sustainable and eco-friendly plant-based food products. Nevertheless, soy proteins are prone to denaturation and/or aggregation under conditions they encounter in some food and beverage products (including certain pH, ionic, and thermal conditions), which adversely impact their functional performance. This problem can often be overcome by covalently (conjugation) or noncovalently (complexation) linking the soy proteins to polysaccharides or polyphenols, thereby expanding their application scope. Compared to soy proteins alone, these conjugates or complexes exhibit enhanced technofunctional performance, including improved solubility, emulsification, foaming, gelling, antimicrobial properties, and antioxidant capacities. Conjugates are typically more stable than complexes, which may be an advantage for some food applications. However, complexes do not require additional regulatory approval, which makes them more suitable for most food applications. This review aims to comprehensively examine the enhancement of soy protein functionality through conjugation or complexation with polysaccharides or polyphenols. The research focuses on how these modifications enhance solubility, emulsification potential, foaming, gelling, and antioxidant properties, reduce the allergenicity of soy proteins, and enable their potential applications in plant-based food development, 3D food printing, fat substitutes, functional food carriers, and hypoallergenic foods.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":"e70095"},"PeriodicalIF":12.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142918818","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

Recent advances in research on biomass-based food packaging film materials. 生物质基食品包装薄膜材料的研究进展。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-01 DOI: 10.1111/1541-4337.70093

Yanlu Mu, Shenghua Lv, Jinru Liu, Jiahao Tong, Leipeng Liu, Jiaqi Wang, Tingxiang He, Dequan Wei

{"title":"Recent advances in research on biomass-based food packaging film materials.","authors":"Yanlu Mu, Shenghua Lv, Jinru Liu, Jiahao Tong, Leipeng Liu, Jiaqi Wang, Tingxiang He, Dequan Wei","doi":"10.1111/1541-4337.70093","DOIUrl":"https://doi.org/10.1111/1541-4337.70093","url":null,"abstract":"Although traditional petroleum-based packaging materials pose environmental problems, biodegradable packaging materials have attracted extensive attention from research and industry for their environmentally friendly properties. Bio-based films, as an alternative to petroleum-based packaging films, demonstrate their significant advantages in terms of environmental friendliness and resource sustainability. This paper provides an insight into the development of biomass food packaging films such as cellulose, starch, chitosan, and gelatine, including their properties, methods of preparation (e.g., solution casting, extrusion blow molding, layer-by-layer assembly, and electrostatic spinning), and applications in food packaging. Through these preparation methods, the paper analyzes how the properties of the films can be effectively tuned and optimized to meet specific packaging needs. It was found that biomass film materials for food packaging not only possess functional properties such as antimicrobial, preservation, and indication, but also that their continued material innovation and technological improvements offer promising prospects for their use in commercial applications. These advances could help advance the global sustainable development goals, while showing great potential for improving food safety and extending shelf life. Future research will further explore new functions and applications of biomass films, providing additional solutions for environmental protection and sustainability.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":"e70093"},"PeriodicalIF":12.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982311","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

Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development. 人工智能与食品香精：人工智能模型如何塑造未来以及香精食品发展的革命性技术。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-01 DOI: 10.1111/1541-4337.70068

Zhiyong Cui, Chengliang Qi, Tianxing Zhou, Yanyang Yu, Yueming Wang, Zhiwei Zhang, Yin Zhang, Wenli Wang, Yuan Liu

{"title":"Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development.","authors":"Zhiyong Cui, Chengliang Qi, Tianxing Zhou, Yanyang Yu, Yueming Wang, Zhiwei Zhang, Yin Zhang, Wenli Wang, Yuan Liu","doi":"10.1111/1541-4337.70068","DOIUrl":"https://doi.org/10.1111/1541-4337.70068","url":null,"abstract":"The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substances in a digital environment, saving time and resources. More and more research will use AI and big data to enhance product flavor, improve product quality, meet consumer needs, and drive the industry toward a smarter and more sustainable future. In this review, we elaborate on the mechanisms of flavor recognition and their potential impact on nutritional regulation. With the increase of data accumulation and the development of internet information technology, food flavor databases and food ingredient databases have made great progress. These databases provide detailed information on the nutritional content, flavor molecules, and chemical properties of various food compounds, providing valuable data support for the rapid evaluation of flavor components and the construction of screening technology. With the popularization of AI in various fields, the field of food flavor has also ushered in new development opportunities. This review explores the mechanisms of flavor recognition and the role of AI in enhancing food flavor analysis through high-throughput omics data and screening technologies. AI algorithms offer a pathway to scientifically improve product formulations, thereby enhancing flavor and customized meals. Furthermore, it discusses the safety challenges of integrating AI into the food flavor industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":"e70068"},"PeriodicalIF":12.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941908","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

Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review. 影响鱼糜胶凝性能的因素及天然添加剂凝胶强化策略综述。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-01 DOI: 10.1111/1541-4337.70067

Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, Bin Zheng, Yan Xu, Yuanpei Gao, Ru Jia, Pingping Gao, Yanhong He

{"title":"Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review.","authors":"Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, Bin Zheng, Yan Xu, Yuanpei Gao, Ru Jia, Pingping Gao, Yanhong He","doi":"10.1111/1541-4337.70067","DOIUrl":"https://doi.org/10.1111/1541-4337.70067","url":null,"abstract":"Gelation and gel properties are crucial to surimi-based seafood products, and many factors significantly influence surimi gel quality. Although physical and chemical modifications can improve surimi gel performance, challenges such as high cost, difficulties in industrialization and environmental pollution pose significant barriers to their practicality. Natural additives offer a promising alternative by reinforcing and improving the characteristics of surimi gel through mechanisms such as protein conformational transformation, protein denaturation, and altered chemical forces. By incorporating different substances into surimi gel, it is possible to tune the interaction between the additives and the myofibrillar proteins, thus enhancing the gelation process and achieving the desired textural profiles. This review comprehensively explored the factors influencing the surimi gelation chemistry, with a focus on how the natural additives such as proteins, lipids, polysaccharides, salts, enzymes, and extracts impact the surimi gel properties. It elucidated the reinforcing mechanisms of these additives and proposed a general interaction model between natural substance and myofibrillar proteins. Furthermore, this review well established the interrelation between the performance and mechanism of enhancement effects of typical natural substances on surimi gels and provided new insights on tuning surimi gelation and gel properties by adding natural additives with specific physicochemical properties, thus facilitating the production of high-quality surimi products with satisfactory gel characteristics in food industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":"e70067"},"PeriodicalIF":12.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941927","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

Functional microbiome assembly in food environments: addressing sustainable development challenges. 食品环境中的功能性微生物群组装：应对可持续发展挑战。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-01 DOI: 10.1111/1541-4337.70074

Yao Gu, Tingting Liu, Waleed Al-Ansi, Haifeng Qian, Mingcong Fan, Yan Li, Li Wang

{"title":"Functional microbiome assembly in food environments: addressing sustainable development challenges.","authors":"Yao Gu, Tingting Liu, Waleed Al-Ansi, Haifeng Qian, Mingcong Fan, Yan Li, Li Wang","doi":"10.1111/1541-4337.70074","DOIUrl":"10.1111/1541-4337.70074","url":null,"abstract":"The global food system faces numerous challenges, creating an urgent need for sustainable reform. Functional microbiome assemblies offer transformative potential by endowing microbial foods with diverse, beneficial characteristics. These assemblies can dynamically influence specific food systems, positioning them as a promising approach for reshaping food production. However, the current applications and types of microbiome assemblies in foods remain limited, with a lack of effective screening and regulatory methods. This review introduces the functions and practical approaches for implementing microbiome assemblies in food systems alongside future directions for enhancing their applications. Several ecological studies evaluated how to regulate functional output and revealed that environmental conditions, which shape the niche for species survival, significantly influenced the functional output of microbiomes. Building on this theoretical foundation, this review presents a model for functional output comprising niche conditions, functional gene codes, and corresponding functional outputs. This model is illustrated with examples to explore sustainable applications and regulatory mechanisms for functional microbiome assemblies. By highlighting the roles of functional outputs in food systems and examining the potential for food environments to induce and modulate microbiome functions, this review provides a roadmap to address emerging challenges in food sustainability.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":"e70074"},"PeriodicalIF":12.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941932","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

Recent advances in pressurized hot water extraction/modification of polysaccharides: Structure, physicochemical properties, bioactivities, and applications. 加压热水提取/改性多糖的研究进展：结构、理化性质、生物活性及应用。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-01 DOI: 10.1111/1541-4337.70104

Jiangfei Li, Guanjun Ye, Junwen Wang, Ting Gong, Jianlong Wang, Deyong Zeng, Alejandro Cifuentes, Elena Ibañez, Haitian Zhao, Weihong Lu

{"title":"Recent advances in pressurized hot water extraction/modification of polysaccharides: Structure, physicochemical properties, bioactivities, and applications.","authors":"Jiangfei Li, Guanjun Ye, Junwen Wang, Ting Gong, Jianlong Wang, Deyong Zeng, Alejandro Cifuentes, Elena Ibañez, Haitian Zhao, Weihong Lu","doi":"10.1111/1541-4337.70104","DOIUrl":"https://doi.org/10.1111/1541-4337.70104","url":null,"abstract":"Pressurized hot water, as a green and efficient physical treatment technology, has been widely utilized for the extraction and modification of polysaccharides, with the objective of enhancing the physicochemical properties and biological activities of polysaccharides applied in food systems. This article reviews the recent advances regarding the effects of pressurized hot water treatment (extraction and modification) on polysaccharide extraction rates, structure, physicochemical properties, and bioactivities. The potential modes and mechanisms of polysaccharides subjected to pressurized hot water treatment and the relevant applications of these treated polysaccharides are also thoroughly discussed. Finally, the challenges that it may encounter in commercial applications are analyzed, and the future trends in this field are envisioned. This article will be of great value for the scientific elucidation of polysaccharides treated with pressurized hot water and their potential food applications.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":"e70104"},"PeriodicalIF":12.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982265","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