Comprehensive Reviews in Food Science and Food Safety最新文献

{"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":"https://doi.org/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":12.0,"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}

{"title":"Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions","authors":"Justyna Tarapata,&nbsp;Tara R. Murphy,&nbsp;Eoin W. Finnegan,&nbsp;Tom F. O'Callaghan,&nbsp;James A. O'Mahony","doi":"10.1111/1541-4337.70209","DOIUrl":"https://doi.org/10.1111/1541-4337.70209","url":null,"abstract":"<p>Fouling during the thermal processing of dairy products remains a significant challenge, reducing operational efficiency, increasing energy consumption, and complicating cleaning cycles. This review critically assesses current methods for measuring and predicting fouling during thermal processing in the dairy industry, emphasizing scientific principles, technical maturity, and industrial applicability. Unlike existing reviews, which are mostly focused on fouling quantification, this work highlights the shift toward prediction-driven approaches for fouling control and minimization. Traditional measurement techniques, such as monitoring thermal resistance and pressure drop, are evaluated alongside emerging methods, including acoustic, spectroscopic, and electrochemical sensors. Their respective limitations and strengths are discussed in terms of sensitivity, scalability, and industrial robustness. Advanced predictive tools, including deep learning, computational fluid dynamics, and dimensional analysis techniques, are explored for their ability to model the dynamic nature of fouling and support real-time decision-making. The integration of artificial intelligence with real-time process data acquisition is identified as a key innovation for improving fouling management and optimizing cleaning schedules. The review also considers the importance of small-scale experimental systems in linking laboratory-scale research with industrial applications. Development and utilization of tools for enhanced process efficiency through prediction, prevention, and control of in-process fouling are growing. Greater control in this regard offers substantial opportunity to meet future challenges in process optimization, shorten cleaning-in-place times, and advance sustainable dairy manufacturing through real-time monitoring, predictive analytics, and industrial-scale implementation. Addressing these challenges will require a multidisciplinary approach between researchers, engineers, and industry stakeholders to translate emerging technologies into practical, scalable solutions.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70209","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273552","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":"Featured Cover: Cover Image, Volume 24, Issue 3","authors":"Daniela Bermudez-Aguirre,&nbsp;Joshua Carter,&nbsp;Brendan A. Niemira","doi":"10.1111/1541-4337.70211","DOIUrl":"https://doi.org/10.1111/1541-4337.70211","url":null,"abstract":"<p>The cover image is based on the Comprehensive Review <i>An investigation about the historic global foodborne outbreaks of Salmonella spp. in eggs: From hatcheries to tables</i> by Daniela Bermudez-Aguirre et al., https://doi.org/10.1111/1541-4337.70202.\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":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70211","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171626","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":"Featured Cover: Cover Image, Volume 24, Issue 3","authors":"Daniela Bermudez-Aguirre,&nbsp;Joshua Carter,&nbsp;Brendan A. Niemira","doi":"10.1111/1541-4337.70211","DOIUrl":"https://doi.org/10.1111/1541-4337.70211","url":null,"abstract":"<p>The cover image is based on the Comprehensive Review <i>An investigation about the historic global foodborne outbreaks of Salmonella spp. in eggs: From hatcheries to tables</i> by Daniela Bermudez-Aguirre et al., https://doi.org/10.1111/1541-4337.70202.\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":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70211","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171812","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":"Macronutrients as Regulators of Intestinal Epithelial Permeability: Where Do We Stand?","authors":"Olga Martínez-Augustin,&nbsp;Mireia Tena-Garitaonaindia,&nbsp;Diego Ceacero-Heras,&nbsp;Ángela Jiménez-Ortas,&nbsp;Juan J. Enguix-Huete,&nbsp;Ana I. Álvarez-Mercado,&nbsp;Guillermo Ruiz-Henares,&nbsp;Carlos J. Aranda,&nbsp;Reyes Gámez-Belmonte,&nbsp;Fermín Sánchez de Medina","doi":"10.1111/1541-4337.70178","DOIUrl":"https://doi.org/10.1111/1541-4337.70178","url":null,"abstract":"<p>The intestinal barrier function (IBF) is essential for intestinal homeostasis. Its alterations have been linked to intestinal and systemic disease. Regulation of intestinal permeability is key in the maintenance of the IBF, in which the intestinal epithelium and tight junctions, the mucus layer, sIgA, and antimicrobial peptides are important factors. This review addresses the concept of IBF, focusing on permeability, and summarizes state-of-the-art information on how starvation and macronutrients regulate it. Novel mechanisms regulate intestinal permeability, like its induction by the normal process of nutrient absorption, the contribution of starvation-induced autophagy, or the stimulation of sIgA production by high-protein diets in a T-cell-independent fashion. In addition, observations evidence that starvation and protein restriction increase intestinal permeability, compromising mucin, antimicrobial peptides, and/or intestinal sIgA production. Regarding specific macronutrients, substantial evidence indicates that casein (compared to other protein sources), specific protein-derived peptides and glutamine reinforce IBF. Dietary carbohydrates regulate intestinal permeability in a structure- and composition-dependent fashion; fructose, glucose, and sucrose increase it, while nondigestible oligosaccharides (NDOs) decrease it. Among NDOs, human milk oligosaccharides (HMOs) stand as a promising tool. NODs effects are mediated by intestinal microbiota modulation, production of short-chain fatty acids, and direct interactions with intestinal cells. Finally, evidence supports avoiding high-fat diets for their detrimental effects on IBF. Most studies have been carried out in vitro or in animal models. More information is needed from clinical studies to substantiate beneficial effects and the use of macronutrients in the treatment and prevention of IBF-related diseases.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70178","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140746","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 promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface","authors":"Shan Zhang,&nbsp;David Julian McClements,&nbsp;Ruofan Zheng,&nbsp;Xiao Yu,&nbsp;Zhida Sun,&nbsp;Bijun Xie,&nbsp;Yashu Chen,&nbsp;Qianchun Deng","doi":"10.1111/1541-4337.70145","DOIUrl":"https://doi.org/10.1111/1541-4337.70145","url":null,"abstract":"<p>Oil bodies (OBs), as natural oil storage organelles, can be obtained and utilized directly by simple extraction, thereby satisfying consumer demand for plant-derived green foods. The unique topological structure of the phospholipid–protein membrane renders OBs controllable and resistant to environmental stres, demonstrating their promising prospects for applications. As natural self-assemblies, the nutrient distribution, composition, and structural characteristics of OBs can be modified in multiple ways, including the genetic improvement and various processing techniques, to meet diverse application requirements. Generally, the utilization of OBs (e.g., processing stability, emulsifying, digestion, etc.) is closely related to their interfacial properties, but the associated studies have not been systematically reviewed. In this paper, we systematically review the structural and interfacial characteristics of OBs for the first time, encompassing their biosynthetic pathways and the structure-function relationship critical to their processability and bioavailability In particular, targeted improvement methods were also discussed. The underlying mechanisms of the physicochemical stability of OBs were primarily related to the interfacial modulation, including linkages between density, charge, and the number of protein–phospholipid salt bridges, as well as the quantity and structure of extrinsic proteins. The membrane compactness, enzyme binding sites, and aggregation of OBs in gastrointestinal tract significantly impact their digestion and subsequent metabolic fate. In summary, moderate interfacial modification, by altering the interactions between membrane components and retaining some extrinsic proteins, may be a promising approach to boost the stability and functionality of OBs.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140604","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":"Microorganisms: The Key Regulators of Wine Quality","authors":"Hechao Zhao,&nbsp;Shiyuan Liu,&nbsp;Lixian Zhu,&nbsp;Yanhua Wang","doi":"10.1111/1541-4337.70198","DOIUrl":"https://doi.org/10.1111/1541-4337.70198","url":null,"abstract":"<div>\u0000 \u0000 <p>Nowadays, microorganisms are recognized as pivotal regulators of winemaking processes, influencing the color, aroma, and taste of wine. Regardless of the type and quantity, the metabolic activities of them during fermentation significantly impact the final quality of wine. They metabolize sugars and other organic compounds, producing a diverse array of metabolites that enrich the wine's flavor profile. From esters that contribute to fruity aromas to pigments that affect color, the delicate balance of microbial activities is essential for creating the wine's unique character. Still, different species may produce distinct metabolites, leading to the complex and defining sensory attributes of wine. Skilled winemakers meticulously manage fermentation conditions to guide these metabolic pathways, ensuring the final product achieves desired sensory qualities different from other wines. However, no specific reports provide a detailed and comprehensive overview of the effects of microbial species. The effects of dozens of microorganisms on wine quality were summarized in this paper, including <i>yeast</i> and <i>lactic acid bacteria</i> with positive effects and <i>acetic acid bacteria</i> and <i>mold</i> with negative effects. In addition, the paper delves into microbial interactions and their synergies within fermentation, revealing how these complex relationships shape the sensory and chemical properties of wine. By providing a scientific basis for microbial selection and fermentation regulation, this paper not only supports winemakers in optimizing production processes and improving wine quality but also highlights the importance of microorganisms in responding to environmental changes and consumer demands, thereby ensuring the sustainable development and core competitiveness of wine production in the future market.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140765","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":"Electron Beam Irradiation: A Non-Thermal Technology for Food Safety and Quality Control","authors":"Mahmood Alizadeh Sani,&nbsp;Narges Velayati,&nbsp;Niloufar Borhani Yazdi,&nbsp;Arezou Khezerlou,&nbsp;Seid Mahdi Jafari","doi":"10.1111/1541-4337.70205","DOIUrl":"https://doi.org/10.1111/1541-4337.70205","url":null,"abstract":"<div>\u0000 \u0000 <p>Electron beam irradiation (EBI) is a promising technology for food safety and quality control. It uses high-energy EBs to treat food products, inhibiting pests and pathogen growth and extending shelf life. EBI doesn't significantly alter food's sensory or nutritional properties, making it effective in eliminating harmful pathogens and offering an alternative to chemical fumigation. EBI also plays a crucial role in quality control and preservation, minimizing spoilage microorganisms and toxins, especially for fruits, vegetables, and meat products, ensuring consumer satisfaction. This article explores the various aspects of EBI in the context of food processing, highlighting its benefits, challenges, and implications for consumers and the food industry. Moreover, the main applications of EBI as a preservation and decontamination method in the food industry and its impacts on the food properties (physical, chemical, functional, and sensory) have been discussed. EBI is gaining popularity in the food industry due to its potential to ensure food safety and quality. Research and technological advancements aim to optimize EBI processes for large-scale production. Despite challenges in consumer acceptance and regulatory considerations, EBI's benefits in reducing microbial contamination and preserving food quality are undeniable. As technology advances, EBI will have more applications in food processing and global supply chain safety. EBI, despite its effectiveness, faces challenges in consumer perception and regulatory approval due to concerns about safety and potential side effects. Education and transparent labeling are crucial for informing consumers about the benefits and safety of EBI-treated foods.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140766","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":"A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface","authors":"Shan Zhang,&nbsp;David Julian McClements,&nbsp;Ruofan Zheng,&nbsp;Xiao Yu,&nbsp;Zhida Sun,&nbsp;Bijun Xie,&nbsp;Yashu Chen,&nbsp;Qianchun Deng","doi":"10.1111/1541-4337.70145","DOIUrl":"https://doi.org/10.1111/1541-4337.70145","url":null,"abstract":"<p>Oil bodies (OBs), as natural oil storage organelles, can be obtained and utilized directly by simple extraction, thereby satisfying consumer demand for plant-derived green foods. The unique topological structure of the phospholipid–protein membrane renders OBs controllable and resistant to environmental stres, demonstrating their promising prospects for applications. As natural self-assemblies, the nutrient distribution, composition, and structural characteristics of OBs can be modified in multiple ways, including the genetic improvement and various processing techniques, to meet diverse application requirements. Generally, the utilization of OBs (e.g., processing stability, emulsifying, digestion, etc.) is closely related to their interfacial properties, but the associated studies have not been systematically reviewed. In this paper, we systematically review the structural and interfacial characteristics of OBs for the first time, encompassing their biosynthetic pathways and the structure-function relationship critical to their processability and bioavailability In particular, targeted improvement methods were also discussed. The underlying mechanisms of the physicochemical stability of OBs were primarily related to the interfacial modulation, including linkages between density, charge, and the number of protein–phospholipid salt bridges, as well as the quantity and structure of extrinsic proteins. The membrane compactness, enzyme binding sites, and aggregation of OBs in gastrointestinal tract significantly impact their digestion and subsequent metabolic fate. In summary, moderate interfacial modification, by altering the interactions between membrane components and retaining some extrinsic proteins, may be a promising approach to boost the stability and functionality of OBs.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140608","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":"Innovative Applications of High Hydrostatic Pressure in Winemaking","authors":"Laura Otero,&nbsp;Lucía del Prado,&nbsp;Antonio Morata","doi":"10.1111/1541-4337.70204","DOIUrl":"https://doi.org/10.1111/1541-4337.70204","url":null,"abstract":"<p>Wine industry faces, today, great challenges, including the production of wines with low SO₂ content, the reduction of winemaking times, or the elaboration of wines with own distinctive characteristics, among others. To assess the potential and opportunities that high hydrostatic pressure (HHP) offers to meet these challenges, an exhaustive bibliographical review has been carried out to compile the scientific studies performed so far on this subject. The studies consulted reveal that high-pressure processing could be applied at various stages of the winemaking process with different objectives, including reducing the microbial load, accelerating solid–liquid extraction processes, or enhancing chemical changes in wine composition. This would make it possible to reduce SO₂ levels, shorten vinification times by speeding up certain stages such as must maceration or wine aging, and apply new biotechnologies for wine fermentation capable of producing wines with unique organoleptic profiles. However, the potential of HHP for winemaking has not yet been fully explored, and, thus, based on the observed effects of HHP in food matrices other than wine, this review identifies new opportunities with potential interest. Finally, difficulties associated with HHP implementation in the wine industry are also evaluated to give a rough idea of its industrial feasibility. This review should encourage further research to optimize high-pressure-based solutions capable of addressing current challenges of the wine industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70204","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140833","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}