Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Chemical Oxidation of B Vitamins in Food Systems: Mechanisms, Matrix Effects, and Preservation Strategies","authors":"Fengyuan Liu,&nbsp;Nicolas Delchier,&nbsp;Yulong Bao,&nbsp;Chong Xie,&nbsp;Yuting Li,&nbsp;Xiaozhen Liu,&nbsp;Xiangying Yu,&nbsp;Longqing Li,&nbsp;Mingyu Jin,&nbsp;Jing-Kun Yan","doi":"10.1111/1541-4337.70200","DOIUrl":"https://doi.org/10.1111/1541-4337.70200","url":null,"abstract":"<div>\u0000 \u0000 <p>B vitamins are essential micronutrients that play crucial roles in various biochemical reactions, yet their stability in food systems is significantly affected by oxidation during processing and storage. This comprehensive review examines the complex interactions between B vitamin oxidation and other food components, particularly focusing on the underlying effect of lipid oxidation, protein oxidation, and Maillard reactions on B vitamin stability. The review systematically analyzes the oxidation mechanisms of eight B vitamins and their unique susceptibilities to different oxidative conditions. Special attention is given to the food matrix effects, including how changes in the oxidation status of food systems and alterations in matrix properties affect B vitamins' stability. The interplay between B vitamins and other food components is discussed from both chemical and physical perspectives, providing insights into how these interactions affect vitamin retention and bioavailability. Recent advances in understanding these complex relationships are highlighted, along with emerging strategies for vitamin preservation in food systems. This review synthesizes current knowledge about B vitamin oxidation in foods while identifying critical knowledge gaps and future research directions. The findings presented here have important implications for food processing, fortification, and storage strategies aimed at optimizing B vitamin retention in food products.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100548","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":"Chemical Oxidation of B Vitamins in Food Systems: Mechanisms, Matrix Effects, and Preservation Strategies","authors":"Fengyuan Liu,&nbsp;Nicolas Delchier,&nbsp;Yulong Bao,&nbsp;Chong Xie,&nbsp;Yuting Li,&nbsp;Xiaozhen Liu,&nbsp;Xiangying Yu,&nbsp;Longqing Li,&nbsp;Mingyu Jin,&nbsp;Jing-Kun Yan","doi":"10.1111/1541-4337.70200","DOIUrl":"https://doi.org/10.1111/1541-4337.70200","url":null,"abstract":"<div>\u0000 \u0000 <p>B vitamins are essential micronutrients that play crucial roles in various biochemical reactions, yet their stability in food systems is significantly affected by oxidation during processing and storage. This comprehensive review examines the complex interactions between B vitamin oxidation and other food components, particularly focusing on the underlying effect of lipid oxidation, protein oxidation, and Maillard reactions on B vitamin stability. The review systematically analyzes the oxidation mechanisms of eight B vitamins and their unique susceptibilities to different oxidative conditions. Special attention is given to the food matrix effects, including how changes in the oxidation status of food systems and alterations in matrix properties affect B vitamins' stability. The interplay between B vitamins and other food components is discussed from both chemical and physical perspectives, providing insights into how these interactions affect vitamin retention and bioavailability. Recent advances in understanding these complex relationships are highlighted, along with emerging strategies for vitamin preservation in food systems. This review synthesizes current knowledge about B vitamin oxidation in foods while identifying critical knowledge gaps and future research directions. The findings presented here have important implications for food processing, fortification, and storage strategies aimed at optimizing B vitamin retention in food products.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100546","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 Comprehensive Review on Solar Dryers for Perishable Agro-Products: Aspects of Technological Advancements, Techno-Economic Performance, and Environmental Impacts","authors":"Nibir Kanti Roy,&nbsp;Nishat Tasnim,&nbsp;Jakia Khatun,&nbsp;Chayan Kumer Saha","doi":"10.1111/1541-4337.70186","DOIUrl":"https://doi.org/10.1111/1541-4337.70186","url":null,"abstract":"<div>\u0000 \u0000 <p>Solar dryers (SDs) are sustainable and environment-friendly options for reducing the moisture level of perishable agricultural products. These dryers use renewable energy sources and reduce greenhouse gas emissions as compared to the conventional fossil fuel-based drying methods. This review examines the technological advancements, construction, techno-economic performance, environmental impacts, and smart control systems of SDs. Technological progress showed how the solar drying system is shifting toward a robust and efficient alternative to industrial dryers. Different designs, types, and modifications are assessed to illustrate the recent development trend in SDs. The technical performances of the SDs prove their potential to provide an eco-friendly solution for drying applications in agriculture. The long-term economic benefits due to their low operating costs and high benefit–cost ratio make SDs viable for farmers and industrialists. Assessments of environmental parameters reveal that SDs significantly reduce the carbon footprint and mitigate CO₂ emission throughout their lifespan. The control systems with smart and modern interfaces such as microcontrollers, sensors, and Internet of Things (IoT) enhance the efficiency of operation by enabling real-time monitoring and automation. However, the SDs face great challenges in unfavorable weather conditions which must be addressed to upscale their adoption and implementation. A SWOT analysis clearly illustrates the key issues associated with SDs that need to be properly dealt with. Incentives and regulations taken on national and international levels can successfully overcome the technical barriers of the SDs and present them as a stand-alone system for reducing postharvest losses.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100547","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":"An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables","authors":"Daniela Bermudez-Aguirre,&nbsp;Joshua Carter,&nbsp;Brendan A. Niemira","doi":"10.1111/1541-4337.70202","DOIUrl":"https://doi.org/10.1111/1541-4337.70202","url":null,"abstract":"<p><i>Salmonella enterica</i> serovar Enteritidis is the main pathogen of concern in eggs and egg products, although other serotypes have been reported worldwide. Egg processing guidelines and regulations vary widely from country to country; some are ambiguous, incomplete, or obsolete. However, foodborne outbreaks linked to <i>Salmonella</i> spp. and eggs continue to be reported worldwide and are constantly increasing, with many illnesses, deaths, and significant economic impact. This review aims to conduct a comprehensive investigation in egg processing regulations and <i>Salmonella</i> foodborne outbreaks in several countries of six continents in the last 50 years. The manuscript presents and contrasts the lack of surveillance programs, regulations, adequate testing, and traceability in some countries but also the creation of new regulations to reduce the incidence of <i>Salmonella</i> in eggs. One of the newest trends in the egg industry is related to farmers markets and backyard egg producers, which might represent a food safety gap in the production chain if these are not regulated. The review also discusses some interventions and approaches to control the growth and presence of <i>Salmonella</i> in fresh eggs, such as refrigeration. Though regulations in many countries do not require eggs to be under refrigeration and some other countries do not have enough access to them, jeopardizing the food safety of the product.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70202","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144091849","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":"Development and Strategies for Enhancing the Performance of Chitosan-Based Colorimetric Indicator Films","authors":"Hao Guo,&nbsp;Mingyue Gao,&nbsp;Hanqi Tang,&nbsp;Hongguang Zhu","doi":"10.1111/1541-4337.70203","DOIUrl":"https://doi.org/10.1111/1541-4337.70203","url":null,"abstract":"<div>\u0000 \u0000 <p>Intelligent films offer a practical approach to mitigating the prevalence of foodborne diseases. Chitosan-based colorimetric indicator films, which respond to changes in packaging environment pH, have gained significant attention. However, comprehensive reviews of critical characteristics, such as color response and texture variations in chitosan-based colorimetric films, remain scarce. This review comprehensively summarizes the color changes in chitosan-based colorimetric films in recent years, systematically analyzing their visual response patterns while discussing key factors influencing color sensitivity and stability. Additionally, it explores their mechanical and antimicrobial properties, preparation techniques, and the integration of smartphone recognition systems. Most chitosan-based colorimetric films exhibit progressive color intensity changes within pH 6–8, which is critical for detecting food spoilage. To enhance color change sensitivity, strategies such as copigmentation or modification of the film's base material can be employed, while encapsulation and multilayer structures effectively prevent pigment leakage and improve color stability. The tensile strength of chitosan-based colorimetric indicator films typically ranging from 10 to 80 MPa, while the water vapor permeability can be reduced to exceptionally low levels. Structural and practical advantages have driven the development of alternatives to conventional casting methods, such as electrospinning or 3D printing. Additionally, colorimetric films are also being endowed with multifunctionality, including nontoxic and antibacterial properties. However, intelligent recognition systems, such as those based on ColorColl apps, remain limited and simplistic. In conclusion, addressing the challenges of indicator immobilization and controlled release, while further advancing intelligent detection precision, sensitivity, stability, and color differentiation will be key directions for future research.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144091848","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":"Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives","authors":"Yugen Li,&nbsp;Qiuyu Zhang,&nbsp;Xinxin Liu,&nbsp;Xinyu Bian,&nbsp;Jinchen Li,&nbsp;Nan Meng,&nbsp;Mengyao Liu,&nbsp;Mingquan Huang,&nbsp;Baoguo Sun,&nbsp;Jiming Li","doi":"10.1111/1541-4337.70199","DOIUrl":"https://doi.org/10.1111/1541-4337.70199","url":null,"abstract":"<div>\u0000 \u0000 <p>Wine flavor complexity arises from interactions among over 1000 volatile compounds, with esters, thiols, and terpenes being key contributors. This review comprehensively examines the complex interactions among aroma compounds in wine, emphasizing their role in shaping wine flavor profiles. These interactions, occurring at the physicochemical, olfactory receptor, and neural levels, can either enhance or mask sensory perceptions, significantly influencing wine quality. Non-volatile compounds, such as polyphenols and polysaccharides, also play a critical role by modulating aroma volatility through interactions like π–π stacking and hydrophobic bonding. The review evaluates current methodologies, including sensory analysis and instrumental techniques, and emphasizes the need for advanced models to predict interaction outcomes. Notably, within a 2%–10% ethanol concentration range, “positive odor intensity” and “positive aroma persistence” increase with ethanol levels, illustrating the complex relationship between matrix components and sensory perception. Crossmodal interactions between aroma and taste further complicate flavor perception, with aromas like vanilla enhancing sweetness perception in white wines. However, research on red wines remains inconclusive, suggesting the need for further investigation. Future research should focus on real wine matrices, leveraging machine learning and interdisciplinary approaches to model complex interactions. Expanding studies to other alcoholic beverages and exploring the physiological mechanisms of crossmodal interactions could enhance flavor design and sensory optimization in the food industry, offering significant academic and practical value.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144091847","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":"Citral: Bioactivity, Metabolism, Delivery Systems, and Food Preservation Applications","authors":"Yingying Li,&nbsp;Jun Mei,&nbsp;Jing Xie","doi":"10.1111/1541-4337.70168","DOIUrl":"https://doi.org/10.1111/1541-4337.70168","url":null,"abstract":"<div>\u0000 \u0000 <p>Citral is a monoterpene aldehyde with a lemon flavor, comprising two isomers: geranyl aldehyde and neura. Citral's unique biological activities and lemonlike aroma have contributed to its widespread use in the food preservation industry. However, citral exhibits instability under various conditions, necessitating the development of several delivery systems to enhance its physicochemical stability and retard degradation. This article provides a comprehensive review of citral's structure, biological activities (including antimicrobial, antioxidant, anti-inflammatory, diabetes prevention, anticancer, and insect repellent properties), metabolism, stability, and delivery systems (such as spray drying, Pickering emulsions, nano-emulsions, and self-assembly), as well as its applications in food preservation. The advantages and limitations of these delivery systems are also discussed. Future research should explore opportunities to develop biopackaging films by integrating advanced technologies to achieve better monitoring and regulation of food freshness.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144091594","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":"An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables","authors":"Daniela Bermudez-Aguirre,&nbsp;Joshua Carter,&nbsp;Brendan A. Niemira","doi":"10.1111/1541-4337.70202","DOIUrl":"https://doi.org/10.1111/1541-4337.70202","url":null,"abstract":"<p><i>Salmonella enterica</i> serovar Enteritidis is the main pathogen of concern in eggs and egg products, although other serotypes have been reported worldwide. Egg processing guidelines and regulations vary widely from country to country; some are ambiguous, incomplete, or obsolete. However, foodborne outbreaks linked to <i>Salmonella</i> spp. and eggs continue to be reported worldwide and are constantly increasing, with many illnesses, deaths, and significant economic impact. This review aims to conduct a comprehensive investigation in egg processing regulations and <i>Salmonella</i> foodborne outbreaks in several countries of six continents in the last 50 years. The manuscript presents and contrasts the lack of surveillance programs, regulations, adequate testing, and traceability in some countries but also the creation of new regulations to reduce the incidence of <i>Salmonella</i> in eggs. One of the newest trends in the egg industry is related to farmers markets and backyard egg producers, which might represent a food safety gap in the production chain if these are not regulated. The review also discusses some interventions and approaches to control the growth and presence of <i>Salmonella</i> in fresh eggs, such as refrigeration. Though regulations in many countries do not require eggs to be under refrigeration and some other countries do not have enough access to them, jeopardizing the food safety of the product.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70202","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144091597","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":"Development and Strategies for Enhancing the Performance of Chitosan-Based Colorimetric Indicator Films","authors":"Hao Guo,&nbsp;Mingyue Gao,&nbsp;Hanqi Tang,&nbsp;Hongguang Zhu","doi":"10.1111/1541-4337.70203","DOIUrl":"https://doi.org/10.1111/1541-4337.70203","url":null,"abstract":"<div>\u0000 \u0000 <p>Intelligent films offer a practical approach to mitigating the prevalence of foodborne diseases. Chitosan-based colorimetric indicator films, which respond to changes in packaging environment pH, have gained significant attention. However, comprehensive reviews of critical characteristics, such as color response and texture variations in chitosan-based colorimetric films, remain scarce. This review comprehensively summarizes the color changes in chitosan-based colorimetric films in recent years, systematically analyzing their visual response patterns while discussing key factors influencing color sensitivity and stability. Additionally, it explores their mechanical and antimicrobial properties, preparation techniques, and the integration of smartphone recognition systems. Most chitosan-based colorimetric films exhibit progressive color intensity changes within pH 6–8, which is critical for detecting food spoilage. To enhance color change sensitivity, strategies such as copigmentation or modification of the film's base material can be employed, while encapsulation and multilayer structures effectively prevent pigment leakage and improve color stability. The tensile strength of chitosan-based colorimetric indicator films typically ranging from 10 to 80 MPa, while the water vapor permeability can be reduced to exceptionally low levels. Structural and practical advantages have driven the development of alternatives to conventional casting methods, such as electrospinning or 3D printing. Additionally, colorimetric films are also being endowed with multifunctionality, including nontoxic and antibacterial properties. However, intelligent recognition systems, such as those based on ColorColl apps, remain limited and simplistic. In conclusion, addressing the challenges of indicator immobilization and controlled release, while further advancing intelligent detection precision, sensitivity, stability, and color differentiation will be key directions for future research.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144091596","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":"Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives","authors":"Yugen Li,&nbsp;Qiuyu Zhang,&nbsp;Xinxin Liu,&nbsp;Xinyu Bian,&nbsp;Jinchen Li,&nbsp;Nan Meng,&nbsp;Mengyao Liu,&nbsp;Mingquan Huang,&nbsp;Baoguo Sun,&nbsp;Jiming Li","doi":"10.1111/1541-4337.70199","DOIUrl":"https://doi.org/10.1111/1541-4337.70199","url":null,"abstract":"<div>\u0000 \u0000 <p>Wine flavor complexity arises from interactions among over 1000 volatile compounds, with esters, thiols, and terpenes being key contributors. This review comprehensively examines the complex interactions among aroma compounds in wine, emphasizing their role in shaping wine flavor profiles. These interactions, occurring at the physicochemical, olfactory receptor, and neural levels, can either enhance or mask sensory perceptions, significantly influencing wine quality. Non-volatile compounds, such as polyphenols and polysaccharides, also play a critical role by modulating aroma volatility through interactions like π–π stacking and hydrophobic bonding. The review evaluates current methodologies, including sensory analysis and instrumental techniques, and emphasizes the need for advanced models to predict interaction outcomes. Notably, within a 2%–10% ethanol concentration range, “positive odor intensity” and “positive aroma persistence” increase with ethanol levels, illustrating the complex relationship between matrix components and sensory perception. Crossmodal interactions between aroma and taste further complicate flavor perception, with aromas like vanilla enhancing sweetness perception in white wines. However, research on red wines remains inconclusive, suggesting the need for further investigation. Future research should focus on real wine matrices, leveraging machine learning and interdisciplinary approaches to model complex interactions. Expanding studies to other alcoholic beverages and exploring the physiological mechanisms of crossmodal interactions could enhance flavor design and sensory optimization in the food industry, offering significant academic and practical value.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144091595","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}