Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Solid-State Fermentation of Legumes: Multi-Scale Structural Modifications to Unlock Techno-Functional Properties","authors":"Deepak Subramani,&nbsp;Nicholas Horlacher,&nbsp;Alice Marciniak,&nbsp;Maria G. Corradini,&nbsp;Iris J. Joye,&nbsp;Biniam Kebede","doi":"10.1111/1541-4337.70664","DOIUrl":"https://doi.org/10.1111/1541-4337.70664","url":null,"abstract":"<p>Legumes are increasingly used as functional ingredients in plant-based foods. However, their compact endogenous structure restricts techno-functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co-products. Solid-state fermentation (SSF), which involves growth of microorganisms on moist solid legumes for in situ enzymatic modification, is a gentle and sustainable strategy to enhance techno-functionality. However, the mechanistic understanding of structural changes underpinning functional modifications in legume ingredients remains limited. This review critically evaluates SSF as a multi-scale structural modification strategy across cellular, microstructural, and molecular scales to improve the techno-functionality of legume-based ingredients. Factors influencing the SSF process are briefly discussed. Key research gaps are identified, and future directions are proposed to advance understanding of process–structure–function relationships in SSF-derived legume ingredients. SSF-induced process–structure–function relationships in legume ingredients are established within a multi-scale structural framework. Cellular breakdown during SSF liberates starch and protein, overcoming hydration restrictions. Under the microstructural scale, breakdown of protein aggregates improves solubility and interfacial behavior, while surface erosion and crystalline rearrangement of starch granules modulate pasting and thermal properties. At the molecular scale, hydrolysis of multimeric proteins into smaller peptides; protein unfolding that increases surface hydrophobicity, charge, and sulfhydryl content; and alterations in amylose–amylopectin ratio of starch underpin improvements in water and oil binding, interfacial, gelling, and pasting properties. Integrating multi-scale structural insights with microbial growth, enzyme activity and metabolomics will enable reverse engineering of SSF for targeted design of functional legume ingredients.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70664","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068256","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":"Unlocking the Potential of Yeast Protein for Functional Foods: A Multiscale Overview of Bioactivity, Processing, and Application Challenges","authors":"Qingfang Ying,&nbsp;Qingrong Huang,&nbsp;Zihao Wei","doi":"10.1111/1541-4337.70665","DOIUrl":"https://doi.org/10.1111/1541-4337.70665","url":null,"abstract":"<div>\u0000 \u0000 <p>Global shifts in protein supply and demand are reshaping food systems toward sustainability and multifunctionality. Benefiting from its microbial biosynthesis advantage, balanced amino acid profile, and tunable molecular structure, yeast protein exhibits distinctive interfacial, colloidal, and bioactive functionalities that differentiate it from other microbial proteins. These support the potential use of yeast protein as a versatile ingredient in the structural and functional design of food systems. Despite increasing research attention, previous reviews have not systematically integrated source variability, extraction and fractionation strategies, processing-induced structural transformations, and interfacial/colloidal behavior with final food functionality. This review addresses these gaps by linking compositional features and multiscale structure–function relationships to emulsifying, foaming, and gelling behaviors across food matrices. However, commercialization is still restricted by compositional heterogeneity, sensory defects, process scalability, and the lack of standardized safety and performance evaluation. This review integrates advances in structural regulation and functional mechanisms to provide a clearer framework for performance optimization and practical translation of yeast protein in food systems.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068166","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":"Lachnospiraceae in the Food–Gut Axis: A Critical Review of Dietary Modulation, Immune Regulation, and Translational Barriers","authors":"Ruijun Wang,&nbsp;Zhiqi Li,&nbsp;Lina Zhang,&nbsp;Yuanming Pan,&nbsp;Zhanbiao He","doi":"10.1111/1541-4337.70655","DOIUrl":"https://doi.org/10.1111/1541-4337.70655","url":null,"abstract":"<p>The interplay between diet, gut microbiota, and host immunity is central to food science. The Lachnospiraceae family ferments dietary fibers to produce short-chain fatty acids (SCFAs), notably butyrate and propionate, with immunomodulatory potential. This critical review distinguishes established findings from hypotheses. Strain-level functional heterogeneity is substantial; findings from one genus cannot be generalized. Specific substrates (inulin, pectin, resistant starch, and arabinoxylan) and food processing methods shape SCFA profiles. Mechanistically, SCFAs regulate immunity via histone deacetylase inhibition, G-protein-coupled receptor activation, and Treg/Th17 modulation. However, most mechanistic data derive from rodent models; human evidence remains largely correlational and cross-sectional. Three major knowledge gaps exist: the lack of strain-level functional characterization, the absence of causal human intervention trials for the vast majority of Lachnospiraceae strains (with <i>A</i>naerobutyricum <i>soehngenii</i> being the sole exception, tested only in metabolic disease), and limited translation into food systems. Regulatory barriers (generally recognized as safe [GRAS] status exists only for <i>A. soehngenii</i> CH106 and strictly for food use; no other strain has GRAS or qualified presumption of safety [QPS]), safety concerns (rare opportunistic pathogenicity), and technological challenges (oxygen sensitivity and viability in food matrices) further hinder development. Postbiotics (preparations of inactivated microbial cells or their components) and metabolite-based preparations (e.g., purified SCFAs or fermentation supernatants), alongside synbiotic formulations, offer practical near-term alternatives. Importantly, under the International Scientific Association for Probiotics and Prebiotics (ISAPP) definition, purified metabolites without cellular biomass do not qualify as postbiotics. We conclude that although Lachnospiraceae hold promise for immunomodulatory functional foods, current evidence does not support clinical or commercial claims. Priority research directions include longitudinal human cohorts, strain-level culturomics, and multi-omics integration. This review provides a realistic, food science–centered framework for future investigations.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70655","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068165","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":"Shrimp Processing By-Products as Food Ingredients: Sensory-Functional Co-Optimization, Ingredient Readiness, and Design Strategies","authors":"Yang Liu,&nbsp;Hongting Lei,&nbsp;Cewen Yang,&nbsp;Xiaoguo Ying,&nbsp;Dayong Zhou,&nbsp;Deyang Li","doi":"10.1111/1541-4337.70666","DOIUrl":"10.1111/1541-4337.70666","url":null,"abstract":"<div>\u0000 \u0000 <p>Shrimp processing side streams are increasingly considered circular resources, yet their food use remains limited by a gap between compound recovery and ingredient-level validation in target food systems. This review examines how head and cephalothorax fractions, shells, trimming residues, hepatopancreas-associated materials, and process liquors can be directed toward fit-for-purpose ingredient platforms, including protein hydrolysates, savory bases, carotenoid-rich oils, chitin/chitosan systems, and multifunctional composites. Food use is constrained by sensory liabilities and matrix performance, including marine, rancid, ammoniacal, sulfurous, fermented, and bitter notes, as well as solubility, emulsification, water/oil binding, color stability, oxidative resistance, and target-matrix compatibility. Accordingly, processing strategies such as controlled hydrolysis, fermentation, defatting, Maillard-assisted flavor tailoring, encapsulation, and selected physical technologies are evaluated here as application-oriented interventions. To support industrial translation, we organize these factors into a staged ingredient-readiness framework linking feedstock classification, stabilization history, conversion route, aroma- and taste-active profiling, structure‒function behavior, prototype-food validation, safety and regulatory feasibility, scale-up feasibility, and commercial benchmarking. By emphasizing application-specific specifications, this review distinguishes ingredient readiness from laboratory recovery success. Future priorities include standardized reporting, sensomics-guided mechanisms, batch consistency, allergen and regulatory management, benchmarking against commercial ingredients, and pilot-scale validation. This application-oriented perspective may help clarify when shrimp by-products are likely to become standardized, multifunctional, and commercially viable ingredients for circular food systems.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 6","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149056597","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":"Preparing a Competitive Submission","authors":"Mary Ellen Camire","doi":"10.1111/1541-4337.70647","DOIUrl":"10.1111/1541-4337.70647","url":null,"abstract":"&lt;p&gt;Like many food science journals, &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt; is receiving more manuscripts than ever in 2026. As of August 23, over 1600 manuscripts have been submitted, although a few are approved resubmissions. For comparison, in 2025, the journal had 1726 papers submitted. Last year, only 245 were published. The high rejection rate is continuing this year. Over half of the submissions were rejected without peer review by the editors, and over 1000 manuscripts have been rejected since early January. Although we have increased staff to help handle these additional papers, the growth in submissions translates into tighter scrutiny of manuscripts. In general, when a manuscript is rejected, the authors take the editor's and reviewers’ comments and use them to submit the manuscript to another journal. However, some authors repeatedly resubmitted rejected manuscripts. Hence, in 2026, we instituted a policy allowing only rejected papers that had been invited to resubmit. Unsolicited resubmissions are returned without review to authors.&lt;/p&gt;&lt;p&gt;On a more positive note, authors can be proactive in making their manuscripts as appealing as possible. First (and probably most importantly), all authors on a manuscript should consult the journal's guidelines for authors, which are posted at https://www.ift.org/trends-and-learning/research-and-publications/scientific-journals/comprehensive-reviews-in-food-science-and-food-safety/crfsfs-author-guidelines/.&lt;/p&gt;&lt;p&gt;The journal expects manuscripts to contain between 8000 and 15,000 words, excluding references, tables, and figure captions. Yet, we received papers with fewer than 3000 and more than 40,000 words. The guidelines also clearly explain which topics are suitable and which are not. The journal does not publish papers focused on medical treatments or other non-food applications, agriculture, a single nation, and several other topics not directly related to food science. Line numbering is required, and references should not be numbered within the main text. The list of references should be organized in alphabetical order. Manuscripts must be written by the authors, not an artificial intelligence (AI) program. Plagiarism of other publications or the authors’ own works is also a flag for rejection.&lt;/p&gt;&lt;p&gt;Another important criterion for acceptance is the selection of a unique topic focused on a food science issue, not a medical one. Certain topics, such as insect protein, probiotics, and AI, have been the subjects of many recent submissions. The editorial team compares submissions with other reviews on the topic published in the past 2–3 years. I recommend that authors clearly explain how their submission differs from competitors’ papers and describe those differences in the required cover letter and, perhaps, in the introduction. Manuscripts that do not appear to offer significant new insight on the topic are usually desk-rejected by me or one of the Scientific Editors.&lt;/p&gt;&lt;p&gt;A","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13545734/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896173","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":"Agricultural By-Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems.","authors":"Vinothini Boopathi, Jaehyeon Kwon, Jiwoo Jung, Su Been Park, Soyoung Gwon, Hyang Sook Chun, Hyun-Gyun Yuk","doi":"10.1111/1541-4337.70632","DOIUrl":"10.1111/1541-4337.70632","url":null,"abstract":"<p><p>Agricultural by-products are increasingly valorized as food ingredients within circular food systems. However, their safety cannot be directly inferred from their corresponding primary commodities. Moreover, agricultural by-products serve as secondary risk matrices by acting as reservoirs or accumulation points for microbiological hazards, mycotoxins, pesticide residues, heavy metals, process-related contaminants, other organic contaminants, including PAHs and mineral oil hydrocarbons, and allergenic compounds. This occurs during field exposure, processing-driven redistribution, and storage. Hence, the safety and sustainability of by-product-derived ingredients require matrix-specific evaluation. Therefore, this study aims to provide a comprehensive and structured assessment of agricultural by-products as food-relevant matrices. Accordingly, this review integrated evidence using a two-tier literature approach that combined broad literature mapping of agricultural by-product valorization with a targeted safety-focused analysis of peer-reviewed studies. The primary focus was hazard occurrence, contaminant fate during processing, mitigation strategies, and regulatory considerations governing the use of agricultural by-products in food systems. Particular emphasis was placed on the processing-driven redistribution of contaminants, matrix-dependent variability, multi-contaminant co-occurrence, and limitations of regulatory frameworks originally developed for primary commodities. This review highlights that addressing current gaps in exposure assessment, mitigation validation, and regulatory alignment is critical for the safe integration of these by-products into circular food systems.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70632"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13534301/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148872297","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":"Occurrence of Food Chemical Contaminants in Entomophagy: Implications for Food Safety and Future Risk Assessment-A Scoping Review.","authors":"Marta Esgalhado, Dayanne da Costa Maynard, Ariana Saraiva, Marjhory Gonçalves Moura, Didem Aybike Haspolat, José Costa, José Manuel Lorenzo, Zsuzsa Farkas, António Raposo, Maria do Céu Costa","doi":"10.1111/1541-4337.70613","DOIUrl":"10.1111/1541-4337.70613","url":null,"abstract":"<p><p>Entomophagy is increasingly recognized as a sustainable alternative to conventional protein sources due to its low environmental impact. However, ensuring its safety requires careful evaluation of chemical contaminants of food safety concern. This scoping review aimed to map and synthesize the available evidence on the occurrence of food contaminants in edible insects, focusing on cadmium, lead, mercury, nickel, polycyclic aromatic hydrocarbons (PAHs), and acrylamide, and to discuss their implications for food safety and risk assessment. A systematic search was conducted in PubMed, Scopus, and gray literature up to April 2025, without date restrictions, following the PRISMA-ScR guidelines. Only original research articles were included. Search terms addressed entomophagy and key contaminants, including cadmium, lead, mercury, nickel, acrylamide, and PAHs. Records were screened independently in Rayyan according to predefined eligibility criteria and relevance to the review question. Of the 1689 identified records, 114 duplicates were removed, 1575 were screened, and 23 underwent full-text assessment. Five studies were excluded, and 8 additional articles were identified through manual searching, resulting in a total of 25 studies. The concentrations of the selected metal contaminants were generally low, although variability was observed across insect species and geographic origins. Exposure to PAHs and acrylamide was mainly influenced by rearing substrates and processing conditions. The available evidence suggests that insects produced under controlled conditions show contaminant levels that warrant continued monitoring and exposure-based risk assessment. The absence of harmonized maximum contaminant levels for edible insects within European Union contaminant legislation highlights the need for additional data to support future regulatory and risk assessment frameworks.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70613"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13490289/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148786061","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":"Antimicrobial Surfaces for Reusable Food Packaging: A Comprehensive Review of Functionality and Suitability.","authors":"Ronan Farrell, Romina Pezzoli, Declan M Devine, Yvonne J Cortese","doi":"10.1111/1541-4337.70642","DOIUrl":"10.1111/1541-4337.70642","url":null,"abstract":"<p><p>With the recent introduction of the European Union's Packaging and Packaging Waste Regulation (PPWR) in February 2025, reusable plastic packaging schemes have gained increasing attention as a more circular and sustainable alternative to single-use plastics (SUPs). However, a major barrier to the widescale adoption of these schemes lies in ensuring effective sanitization and disinfection after each reuse cycle. The risk of cross-contamination between use cycles presents the hazard of foodborne illness, which could undermine consumer trust and result in nonengagement with such systems. Antimicrobial surfaces represent a promising solution for enhancing the microbial safety and improving the cleanability of reusable packaging. These surfaces are designed to inhibit the growth and survival of microorganisms such as bacteria, viruses, and fungi that contribute to food spoilage and foodborne illness. Their integration into packaging systems could potentially improve consumer confidence and accelerate adoption by facilitating easier sanitization and reducing the risk of microbial cross-contamination. A range of strategies exists for fabricating antimicrobial surfaces, broadly categorized into chemical and physical approaches, each with distinct advantages and limitations in the context of food packaging. This review critically examines the functionality of these surface types and evaluates their potential for reusable food packaging applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70642"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13545757/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896149","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":"Microplastics and Nanoplastics in Food: Dietary Toxicology Beyond Particle Counts.","authors":"Feiyu Xu, Yujian Fan, Xiaokai Guo, Jiaying Lyu, Yisheng He","doi":"10.1111/1541-4337.70639","DOIUrl":"10.1111/1541-4337.70639","url":null,"abstract":"<p><p>Microplastics (MPs) and nanoplastics (NPs) are ubiquitous contaminants in dietary sources, including seafood, table salt, infant formula, and drinking water. Recent stimulated Raman scattering microscopy has reported approximately 2.4 × 10⁵ MPs and NPs per liter in selected bottled-water samples. While these estimates remain contested and should not be generalized across products, they highlight the extent to which conventional analytical methods may underestimate nanoscale exposure. Current risk frameworks remain anchored to particle-count and mass-based metrics that do not capture reactive surface area, food-matrix interactions, or chemical cargo. This review examines dietary MP/NP toxicology through three underexplored dimensions: food matrix-particle interactions that transform particle surfaces before intestinal contact; potential engagement of endogenous intestinal transport pathways; and diet-dependent modulation of epithelial permeability. It integrates evidence across molecular, cellular, organ-level, and microbiome-mediated pathways, with emphasis on immune-metabolic dysregulation, endocrine disruption, hepatic toxicity, and neurodevelopmental risk. Key uncertainties include NP absorption kinetics in lipid-rich matrices, particle-facilitated chemical transfer, progressive corona remodeling during digestion, and the lack of standardized methods for detecting NPs in complex foods. In vitro and rodent studies support mechanistic links between NP exposure and NLRP3-associated inflammation, hepatic steatosis, endocrine disruption, and gut dysbiosis, but most use concentrations exceeding estimated human tissue levels. We propose a surface-area-normalized hazard quotient for surface-mediated endpoints as a complement to mass-based metrics, while recognizing that additive-leaching toxicity may require a separate mass-based framework.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70639"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13570185/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148954539","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":"Nutritional and Functional Potential of Rapeseed and Canola Proteins: Advances in Protein Extraction, Phenolic Removal, and Food Applications.","authors":"Akhilesh Modi, Smriti Shrestha, Stefan Kasapis, Sushil Dhital, Amit Arora","doi":"10.1111/1541-4337.70648","DOIUrl":"10.1111/1541-4337.70648","url":null,"abstract":"<p><p>Oilseeds, such as rapeseed and canola, are promising plant protein sources, containing approximately 35%-50% protein on a dry weight basis, comparable to soy (30%-55%) and pea (23%-30%). However, their application in foods is limited by anti-nutritional factors (ANFs), residual oils, and phenolic compounds, which impair solubility, digestibility, and functional performance. This review critically evaluates protein extraction and refining strategies from rapeseed and canola meals, emphasizing phenolic removal to enhance functionality. Conventional alkaline extraction followed by isoelectric precipitation often co-extracts phenolics and partially denatures proteins, whereas alternative approaches, including mild salt-assisted extraction, ethanol-assisted phenolic removal, ultrasonication, pulsed electric fields, enzyme-assisted extraction, green solvents, and ultrafiltration, improve protein yield (65%-94%), reduce total phenolics (50%-99%), and preserve native cruciferin and napin structures. Phenolic management enhances solubility (20%-80% pH 4-8), emulsifying activity (EAI 200-650 m²/g), emulsion stability (ESI 20-52 min), gel strength (G' 50-120 Pa at 10%-15% protein), and water and oil-holding capacities (WHC 3-6 g/g; OHC 5-7 mL/g). Mechanistically, phenolic removal decreases protein-polyphenol complexation, maintains quaternary structure, and increases molecular mobility, supporting heat-induced gelation and interfacial performance. These functional improvements enable applications in meat analogs, dairy alternatives, baked goods, protein-fortified beverages, and microencapsulated bioactive systems. Overall, effective phenolic removal enhances functionality and nutritional quality, positioning rapeseed and canola proteins as viable food-grade plant proteins. Their utilization promotes sustainable food systems, reduces reliance on animal proteins, and addresses malnutrition in resource-limited settings, while aligning with circular economy principles and United Nations Sustainable Development Goal 12.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70648"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13584239/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987282","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}