Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Recent Advances in Thermal and Nonthermal Pretreatments for Enhanced Drying Efficiency, Quality Preservation, and Shelf-Life Extension of Aquatic Foods.","authors":"Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, Sanusi Shamsudeen Nassarawa, Abubakar Kabir Adam, Ahmadullah Zahir, Chunyang Li, Fangchao Cui, Jianrong Li, Xuepeng Li","doi":"10.1111/1541-4337.70650","DOIUrl":"https://doi.org/10.1111/1541-4337.70650","url":null,"abstract":"<p><p>Aquatic foods are highly perishable due to their high moisture content, neutral pH, and rich nutrient profiles, making conventional convective drying energy-intensive and detrimental to quality through protein denaturation, lipid oxidation, nutrient loss, discoloration, and texture modification. This review critically synthesizes recent advances in thermal and nonthermal pretreatments applied to key aquatic products prior to drying. It examines mechanisms, drying kinetics, quality preservation, microbial safety, shelf-life extension, synergies with modern drying technologies, challenges, and future directions. Thermal pretreatments achieve rapid enzyme inactivation and microstructural modification, reducing drying times by 20%-40%, minimizing Maillard reactions, and reducing cooking losses. Nonthermal technologies, alone or in hybrids, exploit cavitation, electroporation, and reactive species to increase effective moisture diffusivity by up to 66%, with reported energy savings of up to 33% for several nonthermal and hybrid pretreatments, and superiorly preserve heat-labile fatty acids, astaxanthin, proteins, color, texture, rehydration capacity, and sensory attributes. Integration with modern dryers further enhances microbial safety and extends ambient shelf life. Advanced pretreatments enable the production of sustainable, high-value dried aquatic products that meet rising global demand for nutritious, convenient seafood. Scalability, cost, matrix-specific optimization, and regulatory aspects remain key challenges, while emerging directions, AI-monitored intelligent drying, green hybrids, and species-tailored protocols offer clear pathways for industrial adoption.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70650"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149023376","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":"AI-Enabled Shrinkage Analysis and Morphology Control in Food Processing: Mechanisms, Multimodal Perception, Modeling, and Intelligent Regulation.","authors":"Qing Sun, Kang Feng, Baoshan Shao, Xiaona Wang, Hongxun Tao, Shipeng Gao, Xin Wang, Jiyong Shi, Xiaobo Zou","doi":"10.1111/1541-4337.70640","DOIUrl":"10.1111/1541-4337.70640","url":null,"abstract":"<p><p>Food shrinkage and morphological distortion during processing and storage are major causes of quality deterioration, affecting appearance, texture, internal structure, and consumer acceptance. These deformations arise from complex couplings among moisture migration, heat and mass transfer, and matrix mechanical evolution, making accurate prediction and regulation highly challenging using conventional empirical approaches. Recent advances in artificial intelligence (AI) provide new opportunities for intelligent morphology analysis and control in food systems. This review systematically summarizes the current progress of AI-enabled shrinkage characterization, predictive modeling, and intelligent regulation in food processing. First, the multiphysics mechanisms governing shrinkage formation and morphological evolution are critically discussed. Subsequently, a multimodal perception framework integrating visual imaging, acoustic sensing, spectral analysis, and microstructural imaging is presented for comprehensive characterization of appearance, texture, and internal structural changes. The review further evaluates the evolution of shrinkage modeling from traditional machine learning to deep learning and physics-informed neural networks (PINNs), highlighting their capabilities and current limitations in mechanism interpretability and cross-domain generalization. In addition, representative intelligent regulation pathways, including visual feedback closed-loop control, multiobjective optimization, smart pretreatment, active packaging, and programmable physical field intervention, are systematically analyzed. Finally, future trends involving multimodal data fusion, digital twins, edge computing, and AI-driven active morphology design are discussed. This review provides a comprehensive theoretical and technological framework for the intelligent transformation of food morphology engineering and precision food manufacturing.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70640"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13545735/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896182","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":"Pesticide Residues, Gut Microbiota, and Gastrointestinal Outcomes: A Scoping Review of Human Evidence.","authors":"Chengqian Ye, Qingjie Wu, Zhaochu Wang, Cai Zhang","doi":"10.1111/1541-4337.70622","DOIUrl":"10.1111/1541-4337.70622","url":null,"abstract":"<p><p>Vegetables anchor healthy-diet recommendations yet are the principal nonoccupational route by which residues of organophosphate (OP), pyrethroid, neonicotinoid, organochlorine (OC), and glyphosate herbicide enter the diet, with the gut microbiota a plausible mediator linking these residues to functional gastrointestinal (GI) and inflammatory bowel outcomes. We conducted a scoping review following the PRISMA extension for Scoping Reviews (PRISMA-ScR), searching PubMed (2010 to April 2026) with mandatory backward and forward citation tracing for human studies of dietary or biomarker-confirmed pesticide exposure against gut microbiota, intestinal barrier and inflammation, functional GI disorders, or inflammatory bowel disease (IBD). Risk of bias (RoB) was appraised with ROBINS-E and Cochrane RoB 2.0, and evidence was synthesized in a 60-cell pesticide-class × outcome gap matrix. Twenty-eight papers were retained; 20 full-text-extracted human studies entered the synthesis, populating 20 of 60 cells (33%). The strongest convergent within-scope signal was OC exposure × IBD, where three cohorts agreed in direction (hazard ratios 1.56-1.61; Faroese risk ratio 3.04 on 37 cases). As a microbiota-mediation exemplar for an adjacent non-GI endpoint, the MCMC Nanjing pregnancy cohort linked a pesticide environmental risk score to gestational diabetes (adjusted odds ratio 4.5; 95% CI, 1.4-13.8; internal-validation area under the curve 0.83), with a Dorea-branch microbiota mediating part of the path. Glyphosate × IBD and neonicotinoid × any GI outcome remained empty. RoB centered on Moderate (11 of 22 rated cohorts), with six elevated-bias contributors. Biomarker-anchored prospective cohorts targeting the empty cells should be the next research priority.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70622"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13500746/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148807835","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":"Emulsion Electrospinning: Structural Design of Fibers and Applications in the Food Industry.","authors":"Yuxiu Zhuang, Wenhong Cao, Haisheng Lin, Zhongqin Chen, Jialong Gao, Guoping Zhu, Mingtang Tan, Huina Zheng","doi":"10.1111/1541-4337.70659","DOIUrl":"https://doi.org/10.1111/1541-4337.70659","url":null,"abstract":"<p><p>The translation of emulsion electrospinning (EES) from laboratory demonstration to practical food applications remains a critical challenge, necessitating a systematic framework that rationally links emulsion design to fiber functionality. This review critically examines recent advances in EES-derived fiber architectures for food applications, with emphasis on structural design principles and functional performance. Various emulsion systems have demonstrated the ability to serve as programmable structural templates, directionally guiding the formation of core-shell, porous, and Janus fiber morphologies. Core-shell structures enabled protection of bioactive compounds and targeted release, porous structures facilitated adsorption filtration and multifunctional integration, and Janus structures achieved smart responsiveness and directional liquid management. However, while EES exhibits unique advantages in structural programmability and food-grade solvent compatibility, the lack of standardized food-system validation protocols and the absence of continuous production demonstrations pose challenges during industrial translation. Current bottlenecks in scalable manufacturing, food-grade materials development, and safety assessment further restrict commercial deployment. Current research therefore focuses on establishing a demand-driven reverse structural design strategy to overcome these limitations. Addressing these constraints is essential to accelerate the industrial translation of EES for next-generation smart food material.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70659"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149029501","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":"Cranberry Pomace Valorization: Composition, Extraction, Bioactivity, and Food Applications.","authors":"Ali Ali Redha, Tuba Esatbeyoglu","doi":"10.1111/1541-4337.70637","DOIUrl":"10.1111/1541-4337.70637","url":null,"abstract":"<p><p>Cranberry pomace, the principal solid residue generated during cranberry processing, is increasingly recognized as a compositionally valuable coproduct rather than a waste material. This is particularly relevant in North America, where cranberry production is concentrated in the United States and Canada, the two leading producing countries. This review critically evaluates its chemical composition, recovery of valuable constituents, biological properties, and food-related applications. Cranberry pomace retains substantial amounts of anthocyanins, flavonols, proanthocyanidins, and phenolic acids, together with a major dietary fiber fraction rich in structurally diverse polysaccharides and a smaller lipophilic fraction containing unsaturated fatty acids, tocochromanols, and triterpenoids. Ethanol-based solvent extraction remains the most established practical baseline, whereas ultrasound-assisted and pressurized liquid extraction offer improved recovery efficiency and shorter processing times. However, most extraction studies remain laboratory-based, with limited pilot-scale, environmental, and economic validation. Biological evidence is predominantly preclinical and is strongest for antioxidant, antimicrobial, and antiproliferative effects of phenolic-rich fractions, while mechanistic evidence and human studies are scarce. Food applications include extruded and bakery products, fermented dairy-type systems, and active or edible packaging, where cranberry pomace may provide fiber enrichment, natural color, and oxidative or microbial protection. Key priorities include standardized compositional reporting, gastrointestinal bioaccessibility studies, mechanistic and clinical validation, food-grade scale-up, and techno-economic and environmental assessment. Cranberry pomace, therefore, represents a promising source of value-added constituents. Still, wider utilization will depend on stronger evidence linking composition and processing to biological efficacy, product performance, and industrial feasibility.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70637"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13559740/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148917674","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":"Ethylene Oxide and 2-Chloroethanol in Foods: Hazards, Detection Markers, and Regulatory Perspectives.","authors":"Hyeonseo Choi, Yujin Ahn, Yooheon Park","doi":"10.1111/1541-4337.70635","DOIUrl":"10.1111/1541-4337.70635","url":null,"abstract":"<p><p>Ethylene oxide (EO) has re-emerged as a major food safety concern, with findings in spices, sesame, dried vegetables, food additives, and composite foods revealing persistent gaps between toxicological hazard, analytical detectability, and regulatory interpretation. In current food control practice, 2-chloroethanol (2-CE) is often the dominant analyte because parent EO is highly volatile and reactive; however, the scientific basis for treating 2-CE as a surrogate for EO remains contested. This review examines EO-related residues through three integrated lenses: the chemistry and toxicological significance of EO and its reaction products, the analytical determination and interpretation of residues across food matrices, and the international regulatory divergence that hinders harmonization. Evidence indicates that EO itself is a compound of clear toxicological concern, whereas 2-CE is better understood as a policy-relevant marker of EO-related chemistry whose meaning depends on matrix context, processing history, and regulatory purpose. Processed and composite foods intensify this challenge by weakening the link between analytical findings and source attribution. Overall, EO is not simply a residue monitoring issue but an interpretive problem created by the misalignment of hazard assessment, marker-based analytics, and regulatory decision-making. Progress will require clearer toxicological positioning of 2-CE, matrix-specific analytical reporting, structured source attribution frameworks, and closer alignment between national control systems and international standard-setting efforts.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70635"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13529922/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862785","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":"Multiscale Structural Remodeling of Oleosins by Thermal Processing: Mechanisms and Implications for Allergenicity Modulation in Oilseed Crops.","authors":"Tong Jin, Ziwen Meng, Yuanyang Wang, Tianjiao Niu, Ran Xiao, Xinping Qian, Risheng Jin, Hanju Sun, Shudong He","doi":"10.1111/1541-4337.70633","DOIUrl":"10.1111/1541-4337.70633","url":null,"abstract":"<p><p>Oleosins, the predominant structural proteins that stabilize plant oil bodies, are increasingly recognized as major allergens in oilseed crops. This review examines how thermal processing hierarchically remodels oleosin structure from primary sequence to quaternary assembly, integrating structural biology, thermodynamics, and immunology to establish a causal chain linking thermal energy input to immunological outcomes. Central to this framework is the identification of a \"thermal vulnerability code\" embedded within oleosins, comprising two universally conserved core elements-the proline-knot hydrogen network and hydrophobic clusters within the central hydrophobic domain-and a facultative third element, conserved disulfide bonds present in a subset of oleosins. Disruption of these elements shapes the trajectory of structural remodeling, leading either to allergenicity attenuation through the destruction of conformational epitopes or to allergenicity potentiation through the exposure of cryptic linear epitopes. This framework provides a molecular roadmap for precision thermal processing, offering actionable strategies for developing safer oilseed‑based foods and establishing a new paradigm for plant allergen mitigation.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70633"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13557144/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148917736","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":"Structure-Function Relationships of Bigels as Animal Fat Replacers: Phase Inversion-Induced Structural Diversity and Corresponding Food Application Potential.","authors":"Yuexin Li, Yuhang Fan, Qian Chen, Qian Liu, Hui Wang, Haotian Liu, Baohua Kong","doi":"10.1111/1541-4337.70643","DOIUrl":"10.1111/1541-4337.70643","url":null,"abstract":"<p><p>Animal fat-based triacylglycerols contribute unique texture to foods, but their excessive intake poses health risks. Therefore, developing fat replacers that can mimic the plasticity and melting properties of animal triacylglycerols has emerged as a key challenge in soft matter research. In this context, bigels are promising fat replacers due to their comparable thermal and rheological properties. However, they undergo phase inversion modulated by the oil-to-water ratio and gelator concentration/type, which determines their final microstructure, namely oil-in-water (O/W), bi-continuous, and water-in-oil (W/O). Clarifying the structure-function relationship is critical for designing bigels as animal fat replacers. This review presents the formation of bigels, while also indicating the factors that control their phase inversion. Moreover, the physicochemical properties, long-term stability, and in vitro digestion behavior of phase inversion-induced bigels are compared, and current applications of these bigels are presented. Finally, this review summarizes promising research directions for developing bigels as advanced fat replacers. The key conclusions are as follows. First, hydrogelator assembly is driven by intermolecular interactions (e.g., hydrogen bonding and hydrophobic association). The structure and mechanical strength are determined by oleogelator crystallization and 3D network formation. The interface between the two phases is stabilized by emulsifiers. Second, with phase inversion induced by the oil-to-water ratio, W/O systems exhibit enhanced mechanical properties and low free fatty acid release, while O/W systems exhibit superior oxidative and freeze-thaw stability. Finally, W/O systems are predicted to be suitable for meat products, O/W systems for bakery products, and bi-continuous systems for 3D-printed foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70643"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13545758/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148896285","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":"Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System.","authors":"Luis A Torres-Cárdenas, Antonia C Alvarez-Gutiérrez, Fátima N Donayre-Torres, Bryam D Santos-Muñante, Roxanna T Chávez-Llerena, Raúl Comettant-Rabanal","doi":"10.1111/1541-4337.70638","DOIUrl":"10.1111/1541-4337.70638","url":null,"abstract":"<p><p>Fermented alcoholic beverages represent some of humanity's oldest biotechnological achievements, enabling early civilizations to produce safe and stimulating products from raw agricultural materials. Among these, chicha de jora stands as one of the most emblematic traditional beverages of the Andean world, produced through maize (Zea mays) germination, followed by cooking and spontaneous fermentation, yielding a beverage traditionally associated with nutritional, functional, and recreational attributes. These characteristics conferred profound cultural and ceremonial significance within Pre-Columbian Andean civilizations, particularly under the Inca Empire-Tawantinsuyu-in ancient Peru. To date, chicha de jora remains an integral component of Peruvian gastronomic heritage; however, its production continues to rely predominantly on artisanal methods, limiting its standardization and scientific characterization. The present review synthesizes principal scientific investigations on chicha de jora across four dimensions. First, raw material variability is examined, encompassing native Peruvian maize landraces alongside adjuncts, pseudocereals, fruits, spices, and added sugars responsible for regional variants. Second, key processing stages are compared between traditional artisanal practices and emerging industrialization approaches, highlighting critical process variables. Third, the principal microorganisms involved, including lactic acid bacteria, yeasts, and acetic acid bacteria, are discussed in relation to spontaneous and controlled fermentation systems. Finally, bioactive metabolites and compounds reported across the compiled literature are reviewed, including those associated with the beverages' purported health benefits. Collectively, this review provides a comprehensive and integrated scientific perspective on chicha de jora by compiling multiple related attributes within a single review framework, thereby contributing to the standardization, valorization, and global recognition of this invaluable Andean ancestral beverage.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70638"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13570141/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148954557","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":"The Convergence of Nanotechnology and Digital Technologies in Intelligent Food Packaging: Toward Real-Time Safety Monitoring and Enhanced Shelf Life.","authors":"Md Abu Rayhan, Fariha Tasnim, Md Monir Hossain, Mohammad Afzal Hossain","doi":"10.1111/1541-4337.70660","DOIUrl":"https://doi.org/10.1111/1541-4337.70660","url":null,"abstract":"<p><p>The convergence of nanotechnology and digital technologies is redefining next-generation food packaging by enhancing protection while enabling real-time, data-driven quality monitoring. This review critically evaluated recent and rapidly advancing developments in the synergistic use of nanotechnology and digital technology in intelligent food packaging in the form of Ag-NPs, ZnO-NPs, TiO₂-NPs, and nanoclay, and the well-established functions of these nanoparticles in mechanical reinforcement, modulation of barrier, antimicrobial efficacy, and reduction of spoilage. Recent studies consistently demonstrate improvements in barrier, mechanical, and antimicrobial performance; however, the magnitude of these effects varies substantially with nanomaterial type and loading, polymer matrix, particle dispersion, processing method, environmental conditions, and the target food or microorganism. Nonetheless, dissolution-based migration (e.g., Ag⁺, Zn²⁺), nano-specific toxicological ambiguities, and the issue of environmental persistence remain reasons that make safety evaluation and regulatory passage more challenging. Concurrently, there has been rapid advancement in digital packaging solutions such as Internet of Things (IoT)-linked nano-sensors, artificial intelligence (AI)-driven spoilage prediction and cloud-edge computational pipelines with blockchain-based traceability platforms and consumer-interactive smart labels offering new opportunities for continuous data-rich monitoring throughout the supply chain. This review showed that the convergence of nanomaterials (as sensing and signal-transducing layers) and digital technologies (as analytical and communication infrastructures) can overcome the constraints of each field. Critical scientific, regulatory, sustainability, and scalability issues need to be resolved so as to make this convergence to commercially viable intelligent packaging capable of real-time food-quality and safety assurance.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70660"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149000980","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}