Comprehensive Reviews in Food Science and Food Safety最新文献_第3页

Oxidative stress-induced changes in wooden breast and mitigation strategies: A review

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-05 DOI: 10.1111/1541-4337.70148

Yaqin Wang, Binbin Li, Ching Jian, Mohammed Gagaoua, Mario Estévez, Eero Puolanne, Per Ertbjerg

{"title":"Oxidative stress-induced changes in wooden breast and mitigation strategies: A review","authors":"Yaqin Wang, Binbin Li, Ching Jian, Mohammed Gagaoua, Mario Estévez, Eero Puolanne, Per Ertbjerg","doi":"10.1111/1541-4337.70148","DOIUrl":"https://doi.org/10.1111/1541-4337.70148","url":null,"abstract":"Wooden breast (WB) is a multifactorial muscular abnormality resulting from the interplay between genetic predispositions for rapid growth, physiological stress, and anatomical impairments. This myopathy has been a persistent challenge in the poultry industry since its initial identification a decade ago. WB negatively impacts meat quality, leading to increased toughness and reduced nutritional value. Building on foundational research utilizing multiomics technologies, hypoxia-induced oxidative stress has been identified as a key early event driving the pathological processes of WB. This review provides a comprehensive overview and the state-of-the-art evidence on the pivotal role of oxidative stress in WB myopathy. It begins by examining the generation of reactive intermediates that induce oxidative damage and the host's defense mechanisms aimed at mitigating these threats. The discussion then focuses on the consequences of oxidative damage for mitochondria, protein and lipid oxidation, connective tissue remodeling, and inflammation—pathological hallmarks of WB-affected muscles. Additionally, the review highlights how oxidative stress influences satellite cell behavior, impairing the repair and regeneration of muscle tissues, a process implicated in WB. Finally, efforts to prevent or mitigate WB myopathy are summarized, with particular attention to potential intervention strategies targeting oxidative stress. These include innovative feed formulations and gut microbiota modulation, which show promise in alleviating the severity of the condition.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554639","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}

引用次数: 0

Toward improving the rehydration of dairy powders: A comprehensive review of applying physical technologies

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-05 DOI: 10.1111/1541-4337.70154

Jinbo Ren, Minjie Liao, Yinning Qian, Xin Yuan, Jiahao Li, Lingjun Ma, Song Miao, Michael Reitmaier, Abdolreza Kharaghani, Petra Först, Ulrich Kulozik, Junfu Ji

{"title":"Toward improving the rehydration of dairy powders: A comprehensive review of applying physical technologies","authors":"Jinbo Ren, Minjie Liao, Yinning Qian, Xin Yuan, Jiahao Li, Lingjun Ma, Song Miao, Michael Reitmaier, Abdolreza Kharaghani, Petra Först, Ulrich Kulozik, Junfu Ji","doi":"10.1111/1541-4337.70154","DOIUrl":"https://doi.org/10.1111/1541-4337.70154","url":null,"abstract":"For the increasingly prosperous industrial dairy sector of powder production from milk and whey, the efficient utilization of differently composed products has become a major topic of concern. Although a proper rehydration behavior is crucial for the application of dairy powders, it is also essential for producers to achieve safe and green processing. Physical means of processing to improve partially poor rehydration properties are preferred by consumers over often suggested chemical means, which also alter product composition and further functionality. This review provides an overview of the rehydration properties of various types of dairy powders and details on the impact of compositional (e.g., protein, fat, and lactose) or structural (e.g., particle size, morphology, and porosity) powder characteristics. Then, the mechanisms and effects of various physical processing approaches on the improvement of rehydration properties of dairy powders are described following the sequential order of pre-dehydration, during dehydration as the main processing step, and post-dehydration. The information provided will support advances in dairy ingredient research and the development of technology for clean-label compliant nutritional powders that can be used in a variety of industrial applications.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554809","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}

引用次数: 0

Citrus wastes as sustainable materials for active and intelligent food packaging: Current advances

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-04 DOI: 10.1111/1541-4337.70144

Mirella R. V. Bertolo, Tamires S. Pereira, Francisco V. dos Santos, Murilo H. M. Facure, Fabrício dos Santos, Kelcilene B. R. Teodoro, Luiza A. Mercante, Daniel S. Correa

{"title":"Citrus wastes as sustainable materials for active and intelligent food packaging: Current advances","authors":"Mirella R. V. Bertolo, Tamires S. Pereira, Francisco V. dos Santos, Murilo H. M. Facure, Fabrício dos Santos, Kelcilene B. R. Teodoro, Luiza A. Mercante, Daniel S. Correa","doi":"10.1111/1541-4337.70144","DOIUrl":"https://doi.org/10.1111/1541-4337.70144","url":null,"abstract":"Citrus fruits are one of the most popular crops in the world, and around one quarter of them are subjected to industrial processes, aiming at the production of different food products. Citrus processing generates large amounts of waste, including peels, pulp, and seeds. These materials are rich sources of polymers (e.g., pectin, cellulose, hemicellulose, lignin), phenolic compounds, and essential oils. At the same time, the development of food packaging materials using citrus waste is a highly sought strategy for food preservation, and meets the principles of circular economy. This review surveys current advances in the development of active and intelligent food packaging produced using one or more citrus waste components (polymers, phenolics extracts, and essential oils). It highlights the contribution and effects of each of these components on the properties of the developed packaging, as well as emphasizes the current state and challenges for developing citrus-based packaging. Most of the reported investigations employed citrus pectin as a base polymer to produce packaging films through the casting technique. Likewise, most of them focused on developing active materials, and fewer studies have explored the preparation of citrus waste-based intelligent materials. All studies characterized the materials developed, but only a few actually applied them to food matrices. This review is expected to encourage novel investigations that contribute to food preservation and to reduce the environmental impacts caused by discarded citrus byproducts.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533377","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}

引用次数: 0

Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-04 DOI: 10.1111/1541-4337.70137

Habtamu Hawaz, Benedetta Bottari, Francesca Scazzina, Eleonora Carini

{"title":"Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety","authors":"Habtamu Hawaz, Benedetta Bottari, Francesca Scazzina, Eleonora Carini","doi":"10.1111/1541-4337.70137","DOIUrl":"https://doi.org/10.1111/1541-4337.70137","url":null,"abstract":"Traditional fermented foods and beverages have played a vital role in the diet, culture, and economy of Eastern African countries for centuries, contributing significantly to food security, poverty alleviation, and sustainable development. Despite their importance, comprehensive documentation of their production methods, nutritional benefits, and safety challenges remains limited. This review critically examines the most widely consumed fermented foods and beverages in the region, derived from both plant and dairy sources, with a focus on their processing technologies, microbial dynamics, nutritional profiles, and food safety issues. Data were gathered from a systematic review of published and unpublished scientific research between March and April 2023. These products are predominantly obtained through spontaneous fermentation, a sustainable bioprocessing method that enhances shelf life, nutritional value, and sensory attributes. A diverse range of products, including non-alcoholic and alcoholic beverages, porridges, breads, and yogurt-like dairy products, rely heavily on the activity of lactic acid bacteria and yeasts. While these foods are rich in essential nutrients such as carbohydrates, proteins, vitamins, and minerals, the non-standardized fermentation processes often result in inconsistent quality and pose risks related to foodborne pathogens and toxins. This review emphasizes the urgent need for developing standardized fermentation practices, including the isolation and application of starter cultures, to improve safety and product quality. Furthermore, scaling up traditional fermentation methods for commercialization offers significant opportunities to enhance regional nutrition and economic development while addressing the challenges of food safety and quality assurance.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70137","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533378","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}

引用次数: 0

Calcium carbide (CaC2) ripening in fruits: Health risks, non-destructive detection, quality control, and regulatory frameworks

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70140

D. Vidhya, Naveen Kumar Mahanti, Barun, Jonah Dakho, Ashok Kumar, Shivam Chaubey, Krishna Bahadur Chhetri

{"title":"Calcium carbide (CaC2) ripening in fruits: Health risks, non-destructive detection, quality control, and regulatory frameworks","authors":"D. Vidhya, Naveen Kumar Mahanti,  Barun, Jonah Dakho, Ashok Kumar, Shivam Chaubey, Krishna Bahadur Chhetri","doi":"10.1111/1541-4337.70140","DOIUrl":"https://doi.org/10.1111/1541-4337.70140","url":null,"abstract":"The use of calcium carbide (CaC2) for the artificial ripening of fruits is a common practice in some regions, despite being banned in many countries due to health concerns. CaC2 reacts with moisture to produce acetylene gas, which accelerates the ripening process. However, the presence of acetylene gas and its byproducts in CaC2-ripened fruits can pose risks to human health. Therefore, there is a need for non-destructive techniques to detect CaC2-induced ripening and ensure the safety and quality of fruits. This review explores the scope and application of non-destructive techniques for the detection of CaC2-induced ripening of fruits. Various spectroscopic methods, including near-infrared spectroscopy, Raman spectroscopy, and hyperspectral imaging, have been investigated for their potential to identify fruits ripened using CaC2. Additionally, chemical tests and sensor-based approaches have been explored to detect residues of CaC2 and its byproducts in fruits. The review examines the principles behind these techniques and discusses their advantages, limitations, and practical applications. Non-destructive techniques are promising for detecting CaC2-induced ripening of fruits. Spectroscopic methods allow rapid identification of characteristic signatures in ripened fruits, whereas chemical tests and sensor-based approaches detect CaC2 residues. These tools ensure fruit safety and authenticity, protecting consumer health. Further research is needed to improve the sensitivity and reliability of these methods for wider use in the food industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446753","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}

引用次数: 0

Overview of mouthfeel from the perspective of sensory scientists in industry

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70126

Tanya L. Ditschun, Erin Riddell, Wei Qin, Karen Graves, Oyelayo Jegede, Negin Sharafbafi, Teresa Pendergast, Darci Chidichimo, Suzanne F. Wilson

{"title":"Overview of mouthfeel from the perspective of sensory scientists in industry","authors":"Tanya L. Ditschun, Erin Riddell, Wei Qin, Karen Graves, Oyelayo Jegede, Negin Sharafbafi, Teresa Pendergast, Darci Chidichimo, Suzanne F. Wilson","doi":"10.1111/1541-4337.70126","DOIUrl":"https://doi.org/10.1111/1541-4337.70126","url":null,"abstract":"Mouthfeel is vital in consumer acceptance of foods and beverages. Despite the critical role mouthfeel plays in product development, the concept is often poorly understood and subject to various interpretations. Within this review, five topics of interest are discussed to provide a better understanding of the mouthfeel attribute—the definition, the perception, the importance, the influencing factors, and the methods of measurement of mouthfeel. Mouthfeel encompasses multiple attributes. Although mouthfeel attributes perceived through physical and chemical perceptions, such as cooling and heating, are understood as mouthfeel, attributes perceived through mechanoreceptors, such as creaminess and thickness, are more challenging due to varying opinions on texture and mouthfeel. Other factors, like food composition and temperature, are also vital in understanding the overall effect of mouthfeel in food and beverages. Including all perceived attributes and factors is important for consumer acceptance of products and for developing consistent evaluation of products. Other topics to consider include the dynamic aspects of oral processing and cultural backgrounds as these topics create additional intricacies in defining and understanding mouthfeel perception. Despite the lack of instrumental methodology available to measure mouthfeel attributes, trained panelists can be used to predict facets of mouthfeel in the eating experience. When designing sensory testing for trained panelists, experimental conditions and a product-specific lexicon are important factors to consider. Overall, understanding of the mouthfeel attributes and their role in consumer preference for different types of food and beverages continues to evolve.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446755","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}

引用次数: 0

Environmental conditions and nutritional quality of vegetables in protected cultivation

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70139

Nazim S. Gruda, Giedrė Samuolienė, Jinlong Dong, Xun Li

{"title":"Environmental conditions and nutritional quality of vegetables in protected cultivation","authors":"Nazim S. Gruda, Giedrė Samuolienė, Jinlong Dong, Xun Li","doi":"10.1111/1541-4337.70139","DOIUrl":"https://doi.org/10.1111/1541-4337.70139","url":null,"abstract":"Despite progress in reducing global hunger, micronutrient deficiencies and imbalanced diets linked to urbanization remain pressing health threats. Protected cultivation offers a promising avenue for sustainable intensification of vegetable production. Additionally, indoor and vertical farming have recently emerged as cutting-edge strategies, particularly in densely populated urban areas and mega-cities. However, research has focused on maximizing yield, neglecting the impact of pre-harvest conditions on produce quality. Here, we explore strategies for manipulating environmental factors within protected cultivation systems to enhance vegetable nutritional value. Research suggests moderate stress can positively influence nutrient composition while plants exhibit stage-specific metabolic responses to environmental factors. For instance, seedlings thrive under a higher blue-to-red ratio, while green light benefits leafy vegetables. Additionally, increased blue light or supplemental UV-A benefits flowering and fruiting vegetables. When other environmental factors are optimal, light intensity significantly impacts vegetable nutritional quality, followed by CO2 levels, light spectrum, temperature, and humidity. Further research is needed to fully understand the mechanisms, the complex interplay of environmental factors, and their interaction with genetic material and cultural practices on nutritional quality.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70139","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446757","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}

引用次数: 0

Thawing frozen foods: A comparative review of traditional and innovative methods

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70136

Gülşah Çalışkan Koç, Azime Özkan Karabacak, Özge Süfer, Samiye Adal, Yasemin Çelebi, Berrak Delikanlı Kıyak, Sebahat Öztekin

{"title":"Thawing frozen foods: A comparative review of traditional and innovative methods","authors":"Gülşah Çalışkan Koç, Azime Özkan Karabacak, Özge Süfer, Samiye Adal, Yasemin Çelebi, Berrak Delikanlı Kıyak, Sebahat Öztekin","doi":"10.1111/1541-4337.70136","DOIUrl":"https://doi.org/10.1111/1541-4337.70136","url":null,"abstract":"Due to the changing consumer lifestyles, the tendency to adopt foods that require less preparation time and offer both variety and convenience has played a significant role in the development of the frozen food industry. Freezing is one of the fundamental food preservation techniques, as it maintains high product quality. Freezing reduces chemical and enzymatic reactions, lowers water activity, and prevents microbial growth, thereby extending the shelf life of foods. The freezing and thawing procedures directly impact the quality of frozen foods. The degree of tissue damage is determined by the freezing rate and the structure of the ice crystals that form during the freezing process. Generally, thawing occurs more slowly than freezing. During thawing, microorganisms, as well as chemical and physical changes, can cause nutrient damage. Thus, the goal of this review is to identify innovative and optimal thawing strategies. In order to save energy and/or improve quality, new chemical and physical thawing aids are being developed alongside emerging techniques such as microwave-assisted, ohmic-assisted, high pressure, acoustic thawing, and so on. In addition to discussing the possible uses of these technologies for the thawing process and their effects on food quality, the purpose of this study is to present a thorough comparative overview of recent advancements in thawing techniques.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70136","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446756","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}

引用次数: 0

Emerging technologies in reducing dietary advanced glycation end products in ultra-processed foods: Formation, health risks, and innovative mitigation strategies

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70130

Shenwan Wang, Xiaoyan Zheng, Yang Yang, Lili Zheng, Dao Xiao, Binling Ai, Zhanwu Sheng

{"title":"Emerging technologies in reducing dietary advanced glycation end products in ultra-processed foods: Formation, health risks, and innovative mitigation strategies","authors":"Shenwan Wang, Xiaoyan Zheng, Yang Yang, Lili Zheng, Dao Xiao, Binling Ai, Zhanwu Sheng","doi":"10.1111/1541-4337.70130","DOIUrl":"https://doi.org/10.1111/1541-4337.70130","url":null,"abstract":"The widespread consumption of ultra-processed foods (UPFs) results from industrialization and globalization, with their elevated content of sugar, fat, salt, and additives, alongside the formation of dietary advanced glycation end products (AGEs), generating considerable health risks. These risks include an increased incidence of diabetes, cardiovascular diseases, and neurodegenerative disorders. This review explores the mechanisms of AGE formation in UPFs and evaluates emerging technologies and additives aimed at mitigating these risks. Both thermal methods (air frying, low-temperature vacuum heating, microwave heating, and infrared heating) and non-thermal techniques (high-pressure processing, pulsed electric fields, ultrasound, and cold plasma) are discussed for their potential in AGE reduction. Additionally, the review evaluates the efficacy of exogenous additives, including amino acids, polysaccharides, phenolic compounds, and nanomaterials, in inhibiting AGE formation, though results may vary depending on the specific additive and food matrix. The findings demonstrate the promise of these technologies and additives for reducing AGEs, potentially contributing to healthier food processing practices and the promotion of improved public health outcomes.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446758","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}

引用次数: 0

A comprehensive review of recombinant technology in the food industry: Exploring expression systems, application, and future challenges

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-02-19 DOI: 10.1111/1541-4337.70078

Ming Liu, Ran Xiao, Xiaolin Li, Yingyu Zhao, Jihong Huang

{"title":"A comprehensive review of recombinant technology in the food industry: Exploring expression systems, application, and future challenges","authors":"Ming Liu, Ran Xiao, Xiaolin Li, Yingyu Zhao, Jihong Huang","doi":"10.1111/1541-4337.70078","DOIUrl":"https://doi.org/10.1111/1541-4337.70078","url":null,"abstract":"Biotechnology has significantly advanced the production of recombinant proteins (RPs). This review examines the latest advancements in protein production technologies, including CRISPR, genetic engineering, vector integration, and fermentation, and their implications for the food industry. This review delineates the merits and shortcomings of prevailing host systems for RP production, underscoring molecular and process strategies pivotal for amplifying yields and purity. It traverses the spectrum of RP applications, challenges, and burgeoning trends, highlighting the imperative of employing robust hosts and cutting-edge genetic engineering to secure high-quality, high-yield outputs while circumventing protein aggregation and ensuring correct folding for enhanced activity. Recombinant technology has paved the way for the food industry to produce alternative proteins like leghemoglobin and cytokines, along with enzyme preparations such as proteases and lipases, and to modify microbial pathways for synthesizing beneficial compounds, including pigments, terpenes, flavonoids, and functional sugars. However, scaling microbial production to industrial scales presents economic, efficiency, and environmental challenges that demand innovative solutions, including high-throughput screening and CRISPR/Cas9 systems, to bolster protein yield and quality. Although recombinant technology holds much promise, it must navigate high costs and scalability to satisfy the escalating global demand for RPs in therapeutics and food. The variability in ethical and regulatory hurdles across regions further complicates market acceptance, underscoring an urgent need for robust regulatory frameworks for genetically modified organisms. These frameworks are essential for safeguarding the production process, ensuring product safety, and upholding the efficacy of RPs in industrial applications.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143446754","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}

引用次数: 0