Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Advanced application of alkaline/basic electrolyzed water in the food and agriculture industry as cleaning, processing, preserving, and functional agents","authors":"Yanlin Du,&nbsp;Qi Tian,&nbsp;Xiangmin Kuang,&nbsp;Yishu Deng,&nbsp;Yongli Jiang,&nbsp;Junjie Yi","doi":"10.1111/1541-4337.70129","DOIUrl":"10.1111/1541-4337.70129","url":null,"abstract":"<p>With a growing emphasis on sustainable and eco-friendly technologies, the food industry is actively seeking innovative solutions to improve safety, quality, and operational efficiency. Alkaline/basic electrolyzed water (ALEW/BEW), produced through the electrochemical dissociation of water and salts, presents a promising alternative that minimizes environmental impact while enhancing hygiene and safety standards. While prior studies have explored its individual applications, comprehensive reviews specifically examining ALEW/BEW within food systems are scarce. This review aims to fill the gap in current research by providing a comprehensive analysis of the latest developments in ALEW/BEW applications across food processing, preservation, and agriculture. It highlights the significant advancements in ALEW/BEW's role in decontamination, pesticide residue removal, bioactive compound extraction, and shelf-life extension, distinguishing it from other sanitation technologies. Distinct from previous work, this review delves into ALEW/BEW's overlooked health benefits, including enhancing gut health, circulation, oral hygiene, and reducing oxidative stress. It also explores its potential in sustainable agriculture, focusing on soil pH, crop resistance, and livestock health. While acknowledging challenges such as instability, corrosion, and regulatory barriers, this review offers a forward-looking perspective on overcoming these issues. By synthesizing the latest research, this review contributes a new, integrated understanding of ALEW/BEW's role in food safety, quality, sustainability, and human health, offering valuable insights for academia and industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078110","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":"Advancements in photodynamic inactivation: A comprehensive review of photosensitizers, mechanisms, and applications in food area","authors":"Kexin Li,&nbsp;Yibo Ru,&nbsp;Hao Zheng,&nbsp;Xiaojie Qin,&nbsp;Zhuosi Li,&nbsp;Xuejuan Xia,&nbsp;Qingli Dong,&nbsp;Yue Ma","doi":"10.1111/1541-4337.70127","DOIUrl":"10.1111/1541-4337.70127","url":null,"abstract":"<p>Food microbial contamination results in serious food safety issues and numerous food loss and waste, presenting one of the most significant challenges facing the global food system. Photodynamic inactivation (PDI) technology, which combines light and photosensitizers (PS) to provide antimicrobial effects, is an ideal nonthermal antimicrobial technique for the food industry. This review provides a comprehensive overview of PDI technology, beginning with the fundamental photoactivation principles of PS and the pathways of photoinduced reactive oxygen species (ROS) generation. PS is the most critical factor affecting PDI efficiency, which is categorized into three types: organic, metal oxide-, and carbon-based. This review systemically summarizes the photophysical properties, in vitro PDI performances, potential enhancement strategies, and the advantages and limitations of each type of PS. Furthermore, the antimicrobial mechanisms of the PDI technologies are analyzed at both microscopic and molecular levels. Finally, the current applications of PDI in various food systems are discussed, along with the associated challenges and opportunities. Overall, this review offers crucial insights into optimizing and advancing PDI technology, highlighting key challenges and suggesting future research directions to enhance the effectiveness and scalability of PDI for diverse food applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078114","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":"Phage-derived proteins: Advancing food safety through biocontrol and detection of foodborne pathogens","authors":"Dahee Choi,&nbsp;Sangryeol Ryu,&nbsp;Minsuk Kong","doi":"10.1111/1541-4337.70124","DOIUrl":"10.1111/1541-4337.70124","url":null,"abstract":"<p>The emergence of antimicrobial-resistant foodborne pathogens poses a continuous health risk and economic burden as they can easily spread through contaminated food. Therefore, the demand for new antimicrobial agents to address this problem is steadily increasing. Similarly, the development of rapid, sensitive, and accurate pathogen detection tools is a prerequisite for ensuring food safety. Phage-derived proteins have become innovative tools for combating these pathogens because of their potent antimicrobial activity and host specificity. Phage proteins are relatively free from regulation compared to phages per se, and there are no concerns about the transduction of harmful genes. With recent progress in next-generation sequencing technology, the analysis of phage genomes has become more accessible, and numerous phage proteins with potential for biocontrol and detection have been identified. This review provides a comprehensive overview of phage protein research on food safety from 2006 to the present, a pivotal period marked by the certification of phages as Generally Recognized As Safe (GRAS). Emphasizing recent advancements, we investigated the diverse applications of various phage proteins for biocontrol and detection purposes. While highlighting the successful implementation of these proteins, we also address the current bottlenecks and propose strategies to overcome these challenges. By summarizing the current state of research on phage-derived proteins, this review contributes to a deeper understanding of their potential as effective antimicrobial agents and tools for detecting foodborne pathogens.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078092","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":"Update on hazelnut allergy: Allergen characterization, epidemiology, food processing technique and detecting strategy","authors":"Mukeshimana Camus-Ela,&nbsp;Yue Wang,&nbsp;Gardiner Henric Rennie,&nbsp;Vijaya Raghavan,&nbsp;Jin Wang","doi":"10.1111/1541-4337.70098","DOIUrl":"10.1111/1541-4337.70098","url":null,"abstract":"<p>Hazelnuts are popular among people due to their dense nutrient component. However, eating them may be quite dangerous for those who are allergic. To improve food safety, this research examines current developments in the characterization, processing, and detection of hazelnut allergens. The identification and molecular knowledge of certain proteins that cause allergic responses are necessary for the characterization of hazelnut allergens. Proteomics and genomics are two techniques that have helped to advance our knowledge of hazelnut allergens and facilitate the creation of more precise diagnostic instruments. One important factor to reduce but not to eliminate the exposure to hazelnut allergens is food processing. The extractability of hazelnut proteins with regard to food processing plays a crucial role in determining allergenicity. Innovative technologies have been created to lessen allergenicity in foods containing hazelnuts while preserving their flavor and quality. These technologies include thermal and nonthermal processing techniques. To further safeguard consumers with hazelnut allergies, innovations in ingredient labeling and cross-contamination avoidance techniques have been put into place. For the purpose of management, if foods contain hazelnut, they must label it. Technological developments in analytical methods, including mass spectrometry, polymerase chain reaction, and enzyme-linked immunosorbent assays, have made it possible to identify hazelnut allergens with high specificity and sensitivity in a range of dietary matrices. Moreover, the advancement of point-of-care testing instruments presents the possibility of prompt on site identification, hence enhancing food safety for people with hazelnut allergies. The multidisciplinary efforts of researchers, food technologists, and allergists to enhance the safety of products containing hazelnuts are highlighted in this study.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70098","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078198","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":"Innovative applications of medium- and long-chain triacylglycerol in nutritional support: Current perspectives and future directions","authors":"Yandan Wang,&nbsp;Wei Wei,&nbsp;Yongjin Wang,&nbsp;Le Yu,&nbsp;Zhiqiang Xing,&nbsp;Jianwen Zhang,&nbsp;Zong Meng,&nbsp;Xingguo Wang","doi":"10.1111/1541-4337.70116","DOIUrl":"10.1111/1541-4337.70116","url":null,"abstract":"<p>As a unique structured lipid, medium- and long-chain triacylglycerol (MLCT) is characterized by the combination of medium- and long-chain fatty acids in a single triacylglycerol molecule. In recent years, MLCT, as a nutritional lipid, has gradually emerged as a research hot topic in the fields of food science and nutrition. This paper innovatively provides a comprehensive review of the current application status and development prospects of MLCT in nutritional support. First, the basic principles defining characteristics and selection basis of both enteral and parenteral nutrition are analyzed, elucidating the differences between the two modalities in terms of nutrient delivery pathway, absorption mechanisms, and physiological effects. Subsequently, the natural sources and artificial synthetic pathways of MLCT along with its metabolic behavior in vivo are elaborated. On this basis, the latest research advancements in the application of MLCT in both nutritional models are reviewed, with a particular emphasis on current research hotspots. Finally, the challenges encountered in the practical application of MLCT are discussed, and the future trajectory of MLCT as a functional lipid is predicted. In particular, the innovative potential of MLCT in functional foods, food for special medical purposes, personalized nutrition, and other aspects is emphasized, which provides beneficial ideas and directions for further research and industrial applications of MLCT.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143072954","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":"Additional Cover: Cover Image, Volume 24, Issue 1","authors":"Jiangfei Li,&nbsp;Guanjun Ye,&nbsp;Junwen Wang,&nbsp;Ting Gong,&nbsp;Jianlong Wang,&nbsp;Deyong Zeng,&nbsp;Alejandro Cifuentes,&nbsp;Elena Ibañez,&nbsp;Haitian Zhao,&nbsp;Weihong Lu","doi":"10.1111/1541-4337.70131","DOIUrl":"https://doi.org/10.1111/1541-4337.70131","url":null,"abstract":"<p>The cover image is based on the Comprehensive Review <i>Recent advances in pressurized hot water extraction/modification of polysaccharides: Structure, physicochemical properties, bioactivities, and applications</i> by Weihong Lu et al., https://doi.org/10.1111/1541-4337.70104.\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 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70131","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120197","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 comprehensive review on sustainable strategies for valorization of pepper waste and their potential application","authors":"Keithellakpam Sanatombi","doi":"10.1111/1541-4337.70118","DOIUrl":"10.1111/1541-4337.70118","url":null,"abstract":"<p>Pepper is an economically important crop grown worldwide for consumption as a vegetable and spice. Much waste, including crop plant waste, seeds, stalks, placenta, peels, and other processing byproducts, is generated by consumers during pepper crop production, processing, retail, and households. These peppers byproducts contain numerous bioactive compounds that can be used as ingredients for developing functional foods, nutraceuticals, and other food industries. This review summarizes the recent developments in the valorization of pepper waste. The content of bioactive compounds in different pepper wastes, their extraction processes, biological activities, and applications are discussed and given special attention. Pepper waste and byproducts are rich sources of nutrients and bioactive compounds, such as vitamins, dietary fiber, capsaicinoids, phenolics, flavonoids, and carotenoids, which possess health-promoting effects, including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, anti-obesity, and anticancer activities. Considering the potential for application of the bioactive compounds in food, nutraceuticals, and pharmaceutical industries, future studies are recommended to develop efficient and economical green extraction techniques and evaluate the sensorial characteristics, bioaccessibility, and safety of the bioactive compounds. Several strategies are also available for developing technologies to valorize pepper waste for possible applications other than in the food and biomedical industries. However, a sustainability check of the technologies and a joint effort by stakeholders at all levels is the key to reducing pepper waste and the sustainable valorization of the waste.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045114","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":"Research progress in the application of infrared blanching in fruit and vegetable drying process","authors":"Yasmine Bouhile,&nbsp;Yiting Guo,&nbsp;Bengang Wu,&nbsp;Junjun Dai,&nbsp;Chenyu Song,&nbsp;Zhongli Pan,&nbsp;Haile Ma","doi":"10.1111/1541-4337.70112","DOIUrl":"10.1111/1541-4337.70112","url":null,"abstract":"<p>Fruits and vegetables offer substantial nutritional and health benefits, but their short shelf life necessitates effective preservation methods. Conventional drying techniques, while efficient, often lead to deterioration in food quality. Recent advancements highlight the potential of infrared blanching (IRB) as a preparatory process to improve drying outcomes. This review systematically evaluated the application of IRB for various fruits and vegetables, including tomatoes, potatoes, carrots, mangoes, apples, peaches, strawberries, grapes, and green beans. IRB demonstrated notable improvements in texture, color retention, and nutrient preservation in dried products. Key operational parameters for effective IRB include product thickness (2–5 cm), treatment duration (30 s to several minutes), and the distance from the infrared (IR) emitter (10–30 cm). These factors collectively ensure efficient heat penetration and energy transfer. Regarding IR generators, far-IR heaters are advantageous due to their uniform heating capabilities, whereas near-IR heaters deliver rapid heating. Catalytic IR generators are also emerging as promising options for industrial-scale applications. This review further explores the principles and mechanisms of IRB, particularly its impact on drying kinetics and the retention of vitamins, antioxidants, and bioactive compounds. Evidence indicates that IRB can reduce drying times by up to 50%, increase drying rates, and lower energy consumption by approximately 17%, achieving energy efficiency levels of 80%–90%. However, limitations such as the shallow penetration depth of IR radiation remain challenging. Potential solutions, such as the development of hybrid blanching methods, are discussed to optimize the drying process further and enhance the quality of dried fruits and vegetables.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045125","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 review of the toxicological effects and allergenic potential of emerging alternative protein sources","authors":"Matilde Milana,&nbsp;Esther D. van Asselt,&nbsp;Ine H. J. van der Fels-Klerx","doi":"10.1111/1541-4337.70123","DOIUrl":"10.1111/1541-4337.70123","url":null,"abstract":"<p>The growing environmental pressure of the animal food chain requires a system shift toward more sustainable diets based on alternative protein sources. Emerging alternative protein sources, such as faba bean, mung bean, lentil, black gram, cowpea, quinoa, hemp, leaf proteins, microalgae, and duckweeds, are being explored for their potential in meeting global protein demand and were, therefore, the subject of this review. This systematic literature review aims to understand the current knowledge on the toxicological effects and allergenic potential associated with these sources and derived protein and food products. The findings identified potential concerns associated with the presence of plant secondary metabolites, including antinutritional factors, phytoestrogens, and oligosaccharides, in all the sources included. Also, these protein sources have been shown to display allergenic properties, either through the intrinsic presence of allergens or through cross-reaction. Further, the effects of food processing on these proteins remain poorly understood and no conclusive data are available to quantitatively assess their safety after processing. Overall, those findings highlight the need for quantitative knowledge of the food safety attributes related to final food products. This will enable a concrete and preventive approach to food safety in the protein transition.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11771606/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045116","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":"Jerusalem artichoke: A comprehensive review of nutritional composition, health benefits and emerging trends in food applications","authors":"Divya Singh Chauhan,&nbsp;Pranav Vashisht,&nbsp;Ram Prasad Bebartta,&nbsp;Dhruv Thakur,&nbsp;Vandana Chaudhary","doi":"10.1111/1541-4337.70114","DOIUrl":"10.1111/1541-4337.70114","url":null,"abstract":"<p>The Jerusalem artichoke (JA), a plantrelated to sunflowers and native to North America, has long been valued for its versatility, especially during periods of food scarcity. This resilient crop serves multiple purposes, functioning as a vegetable, medicinal herb, grazing crop, and even a biofuel source. In recent years, interest in JA has grown, largely due to its high nutritional profile and associated health benefits. This review explores JA's nutritional composition, the benefits of its consumption, and its botanical and agricultural characteristics. Additionally, the various applications of JA in the food industry are discussed, including its use in dairy products, snacks, baked goods, beverages, and functional foods. This review also examines the processing techniques involved in harvesting JA, extracting its valuable components, and incorporating it into food products. Notably, JA is a rich source of fiber and minerals, and incorporating it into food products not only enhances their nutritional value but also improves fermentation processes, lowers the glycemic index, and enhances sensory properties, all while reducing production costs. However, several challenges remain in JA production. These include optimizing growing conditions, addressing high labor costs, developing suitable machinery, determining the ideal harvesting time, increasing pest resistance, identifying suitable packaging materials, and developing sustainable production strategies. These challenges require further research to fully unlock JA's potential as a valuable crop.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045122","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}