Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Correction to “Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste”","authors":"","doi":"10.1111/1541-4337.70121","DOIUrl":"10.1111/1541-4337.70121","url":null,"abstract":"<p>Gao, M., Tang, H., &amp; Zhu, H. (2024). Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste. Comprehensive Reviews in Food Science and Food Safety, 23, e70008. https://doi.org/10.1111/1541-4337.70008</p><p>In Figure 7e, the positions of the primary and secondary hydroxyl groups are mislabeled; they positions should be reversed.</p><p>We apologize for this error.</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://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70121","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045120","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":"Advances in the preparation, applications, challenges, and future trends of polysaccharide-based gels as food-grade delivery systems for probiotics: A review","authors":"Jianwei Zang,&nbsp;Zelin Yin,&nbsp;Huidan Ouyang,&nbsp;Yuanzhi Liu,&nbsp;Zebo Liu,&nbsp;Zhongping Yin","doi":"10.1111/1541-4337.70111","DOIUrl":"10.1111/1541-4337.70111","url":null,"abstract":"<p>Probiotics are highly regarded for their multiple functions, such as regulating gut health, enhancing the immune system, and preventing chronic diseases. However, their stability in harsh environments and targeted release remain significant challenges. Therefore, exploring effective protection and delivery strategies to ensure targeted release of probiotics is critically important. Polysaccharides, known for their non-toxicity, excellent biocompatibility, and superior biodegradability, show broad prospects in probiotic delivery by forming physical barriers to protect the probiotics. Particularly, polysaccharide-based gels (PBGs), with their unique “spider-web” like structure, capture and ensure the targeted release of probiotics, significantly enhancing their efficacy. This review discusses common polysaccharides used in PBG preparation, their classification and synthesis in food applications, and the advantages of PBGs as probiotic delivery systems. Despite their potential, challenges such as inconsistent gel properties and the need for improved stability remain. Future research should focus on developing novel PBG materials with higher biodegradability and mechanical strength, optimizing the physicochemical properties and cross-linking methods, as well as designing multilayered structures for more precise release control. Additionally, exploring the co-delivery of probiotics with prebiotics, active ingredients, or multi-strain systems could further enhance the efficacy of probiotic delivery.</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":"143045118","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":"Recent advances in nutraceutical delivery systems constructed by protein–polysaccharide complexes: A systematic review","authors":"Tianqi Cao,&nbsp;Zihao Wei,&nbsp;Changhu Xue","doi":"10.1111/1541-4337.70115","DOIUrl":"10.1111/1541-4337.70115","url":null,"abstract":"<p>Most nutraceuticals have low stability and solubility, making it difficult to achieve ideal bioavailability by directly incorporating into food. Therefore, constructing delivery systems to protect nutraceuticals is an essential strategy. Proteins and polysaccharides have become ideal materials for encapsulating nutraceuticals due to their superior nutritional value, edible safety, and physicochemical properties. This review first introduces the binding methods of protein–polysaccharide complexes and analyzes their respective merits, defects, and applications. Then, various protein–polysaccharide complex-based nutraceutical delivery systems are systematically summarized, including emulsions, gels, nanoparticles, microcapsules, complexes, and films, which can improve the stability, encapsulation efficiency, and bioaccessibility of nutraceuticals. In addition to traditional globular proteins mentioned in previous reviews, this review also introduces the advantages of another morphology of proteins (protein fibrils with linear structure) in the formation of protein–polysaccharide complexes and the construction of nutraceutical delivery systems. Next, the affecting factors are analyzed to achieve the precise control of protein–polysaccharide complex-based nutraceutical delivery systems. To improve public acceptability of protein–polysaccharide complex-based nutraceutical delivery systems, the safety and regulatory aspects are also discussed in detail. Moreover, the applications of such delivery systems are presented, including dietary supplements, food ingredients, food packaging, and food detection. Finally, several promising research directions that had not been provided before are innovatively proposed, including cell-cultured meat scaffolds, plant-based meat analogs, three-dimensional printing inks, and “three reductions” foods. Overall, this review provides guidance for designing protein–polysaccharide complex-based nutraceutical delivery systems with customized nutrition and superior bioavailability.</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":"143045124","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":"Featured Cover: Cover Image, Volume 24, Issue 1","authors":"Lidong Pang,&nbsp;Chen Chen,&nbsp;Ming Liu,&nbsp;Zhen Huang,&nbsp;Wei Zhang,&nbsp;Jia Shi,&nbsp;Xinyan Yang,&nbsp;Yujun Jiang","doi":"10.1111/1541-4337.70122","DOIUrl":"https://doi.org/10.1111/1541-4337.70122","url":null,"abstract":"<p>The cover image is based on the Comprehensive Review <i>A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment</i> by Yujun Jiang et al., https://doi.org/10.1111/1541-4337.70100.\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":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70122","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119340","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":"Advances in understanding dietary fiber: Classification, structural characterization, modification, and gut microbiome interactions","authors":"Yiming Feng,&nbsp;Qing Jin,&nbsp;Xuanbo Liu,&nbsp;Tiantian Lin,&nbsp;Andrea Johnson,&nbsp;Haibo Huang","doi":"10.1111/1541-4337.70092","DOIUrl":"10.1111/1541-4337.70092","url":null,"abstract":"<p>Gut microbiota and their metabolites profoundly impact host physiology. Targeted modulation of gut microbiota has been a long-term interest in the scientific community. Numerous studies have investigated the feasibility of utilizing dietary fibers (DFs) to modulate gut microbiota and promote the production of health-beneficial bacterial metabolites. However, the complexity of fiber structures, microbiota composition, and their dynamic interactions have hindered the precise prediction of the impact of DF on the gut microbiome. We address this issue with a new perspective, focusing on the inherent chemical and structural complexity of DFs and their interaction with gut microbiota. The chemical and structural complexity of fibers was thoroughly elaborated, encompassing the fibers’ molecular composition, polymorphism, mesoscopic structures, porosity, and particle size. Advanced characterization techniques to investigate fiber structural properties were discussed. Additionally, we examined the interactions between DFs and gut microbiota. Finally, we summarized processing techniques to modify fiber structures for improving the fermentability of DF by gut microbiota. The structure of fibers, such as their crystallinity, porosity, degree of branching, and pore wettability, significantly impacts their interactions with gut microbiota. These structural differences also substantially affect fiber's fermentability and capability to modulate the composition of gut microbiota. Conventional approaches are not capable of investigating complex fiber properties and their influences on the gut microbiome; therefore, it is of the essence to involve advanced material characterization techniques and artificial intelligence to unveil more comprehensive information on this topic.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11752078/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142996722","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":"Mechanisms and strategic prospects of cannabinoids use: Potential applications in antimicrobial food packaging—A review","authors":"Moumita Dey,&nbsp;Sharmita Bera,&nbsp;Preeti Tyagi,&nbsp;Lokendra Pal","doi":"10.1111/1541-4337.70113","DOIUrl":"10.1111/1541-4337.70113","url":null,"abstract":"<p>This review focuses on antimicrobial packaging for food safety, critically examining the activity and efficacy of cannabinoids against commonly found microorganisms and exploring their antimicrobial mechanisms. Specifically, the review considers cannabinoids derived from industrial hemp plants, which are characterized by low levels of psychoactive components. It also outlines viable strategies to control the sustained release of cannabinoids from the packaging, enabling extended storage and enhanced safety of food products. Research demonstrates that cannabinoids are effective against both foodborne bacteria and fungi, with their antimicrobial action primarily attributed to microbial membrane instability. Cannabinoids can be utilized to prepare effective antimicrobial films and edible coatings; however, the number of studies in this area remains limited. The potential of cannabinoids to contribute to intelligent packaging systems is also discussed, with an emphasis on the regulatory aspects and challenges associated with incorporating cannabinoids into food packaging. Finally, the review identifies future research directions to address current limitations and advance hemp-based antimicrobial food packaging solutions.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142996863","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":"Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities","authors":"Runnan Li,&nbsp;Alma D. True,&nbsp;Lei Sha,&nbsp;Youling L. Xiong","doi":"10.1111/1541-4337.70091","DOIUrl":"10.1111/1541-4337.70091","url":null,"abstract":"<p>The increasing preference for plant-based proteins over animal-derived equivalents has intensified research into alternative protein sources, with oats emerging as a noteworthy specialty crop due to their rich array of functional and bioactive components. Despite the growing interest, research into oat proteins remains in its early stages, particularly in understanding the structure–function relationship and modification strategies within food systems. Designing novel food products using oat protein presents both opportunities and challenges; the compact quaternary structure and high thermal stability of oat globulin limit its functionality in diverse applications. This review aims to detail the composition and structural characteristics of oat protein, highlighting the complex relationship between these structural traits and their functional properties. A significant focus is placed on innovative structural modification techniques that enable the cost-effective transformation of oat protein into a functional ingredient or base for new food product development.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142996867","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":"Annual Reviewer Index: Volume 23","authors":"","doi":"10.1111/1541-4337.70106","DOIUrl":"10.1111/1541-4337.70106","url":null,"abstract":"&lt;p&gt;On behalf of the Institute of Food Technologists, the Editors of &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt; (&lt;i&gt;CRFSFS&lt;/i&gt;) extend our deepest gratitude to the following manuscript reviewers for their volunteer efforts to maintain the professional standards of the journal in 2024. We rely on their dedicated expertise to maintain the scientific integrity of IFT's peer-reviewed journals.&lt;/p&gt;&lt;p&gt;To the 640 individuals who submitted 1285 reviews to &lt;i&gt;CRFSFS&lt;/i&gt; this year, we appreciate the time and expertise you give to the journal and hope you are willing to assist with future manuscripts. Special thanks go to our Gold and Silver Star top-performing reviewers of the year.&lt;/p&gt;&lt;p&gt;If you are interested in becoming a reviewer for IFT's journals, please visit the Reviewer Resources page on ift.org for requirements, guidance, and an interest form you can complete to be added to our reviewer pool.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Mary Ellen Camire, Editor in Chief&lt;/i&gt;&lt;/p&gt;&lt;p&gt;&lt;b&gt;Gold Star Reviewers (10 or more reviews)&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Caleb, Oluwafemi&lt;/p&gt;&lt;p&gt;Castro, Roberto&lt;/p&gt;&lt;p&gt;Cordeiro, Ana Rita&lt;/p&gt;&lt;p&gt;Corke, Harold&lt;/p&gt;&lt;p&gt;Cruz, Adriano&lt;/p&gt;&lt;p&gt;Liu, Weilin&lt;/p&gt;&lt;p&gt;Magnani, Marciane&lt;/p&gt;&lt;p&gt;Pimentel, Tatiana&lt;/p&gt;&lt;p&gt;Rashidinejad, Ali&lt;/p&gt;&lt;p&gt;Wu, Yongning&lt;/p&gt;&lt;p&gt;&lt;b&gt;Silver Star Reviewers (five to nine reviews)&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Badiale-Furlong, Eliana&lt;/p&gt;&lt;p&gt;Bao, Jinsong&lt;/p&gt;&lt;p&gt;Bermudez-Aguirre, Daniela&lt;/p&gt;&lt;p&gt;Buchanan, Robert&lt;/p&gt;&lt;p&gt;Chen, Hanuy&lt;/p&gt;&lt;p&gt;Gurtler, Joshua&lt;/p&gt;&lt;p&gt;Liu, Yuan&lt;/p&gt;&lt;p&gt;Llave, Yvan&lt;/p&gt;&lt;p&gt;López-Gálvez, Gloria&lt;/p&gt;&lt;p&gt;Ombaka, Joshua&lt;/p&gt;&lt;p&gt;Ozogul, Fatih&lt;/p&gt;&lt;p&gt;P, Sankarganesh&lt;/p&gt;&lt;p&gt;Pathania, Shivani&lt;/p&gt;&lt;p&gt;Rao, Qinchun&lt;/p&gt;&lt;p&gt;Redan, Benjamin&lt;/p&gt;&lt;p&gt;Shahidi, Fereidoon&lt;/p&gt;&lt;p&gt;Sheng, Long&lt;/p&gt;&lt;p&gt;Silva, Francyeli&lt;/p&gt;&lt;p&gt;Vasseghian, Yasser&lt;/p&gt;&lt;p&gt;Warriner, Keith&lt;/p&gt;&lt;p&gt;Xu, Enbo&lt;/p&gt;&lt;p&gt;&lt;b&gt;Reviewers who completed one to four reviews in 2023&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Abdelhamid, Ahmed G.&lt;/p&gt;&lt;p&gt;Abu-Reidah, Ibrahim&lt;/p&gt;&lt;p&gt;Acquah, Caleb&lt;/p&gt;&lt;p&gt;Adhikari, Achyut&lt;/p&gt;&lt;p&gt;Adhikari, Bhaskar Mani&lt;/p&gt;&lt;p&gt;Adhikari, Chaitali&lt;/p&gt;&lt;p&gt;Adwoa, Dankwa&lt;/p&gt;&lt;p&gt;Agarwal, Tripti&lt;/p&gt;&lt;p&gt;Ahari, Hamed&lt;/p&gt;&lt;p&gt;Ahmad, Rafiq&lt;/p&gt;&lt;p&gt;Ahmed, Jasim&lt;/p&gt;&lt;p&gt;Ahn, Juhee&lt;/p&gt;&lt;p&gt;Ai, Yongfeng&lt;/p&gt;&lt;p&gt;Aimutis, William&lt;/p&gt;&lt;p&gt;Akpolat, Hacer&lt;/p&gt;&lt;p&gt;Akterian, Stepan&lt;/p&gt;&lt;p&gt;Altan, Aylin&lt;/p&gt;&lt;p&gt;Alvarenga, Verônica&lt;/p&gt;&lt;p&gt;Alvarez, Ignacio&lt;/p&gt;&lt;p&gt;Alves Filho, Elenilson&lt;/p&gt;&lt;p&gt;Amjad, Adnan&lt;/p&gt;&lt;p&gt;Anbarasan, R.&lt;/p&gt;&lt;p&gt;Anjos, Virgilio&lt;/p&gt;&lt;p&gt;Aprotosoaie, Ana Clara&lt;/p&gt;&lt;p&gt;Ardoin, Ryan P.&lt;/p&gt;&lt;p&gt;Arnaud, Elodie&lt;/p&gt;&lt;p&gt;Aryee, Alberta&lt;/p&gt;&lt;p&gt;Asghar, Muhammad Tuseef&lt;/p&gt;&lt;p&gt;Astolfi, Maria Luisa&lt;/p&gt;&lt;p&gt;Ayyash, Mutamed&lt;/p&gt;&lt;p&gt;Bagoudou, Abdel Fawaz&lt;/p&gt;&lt;p&gt;Bai, Jinhe&lt;/p&gt;&lt;p&gt;Bajpai, Vivek K.&lt;/p&gt;&lt;p&gt;Bao, Yulong&lt;/p&gt;&lt;p&gt;Barbin, Douglas&lt;/p&gt;&lt;p&gt;Baronne, Giovanni&lt;/p&gt;&lt;p&gt;Bazhal, Maksym&lt;/p&gt;&lt;p&gt;Bell, Luke&lt;/p&gt;&lt;p&gt;Belloch, Carmela&lt;/p&gt;&lt;p&gt;Benjakul, Soottawat&lt;/p&gt;&lt;p&gt;Benko, Bozidar&lt;/p&gt;&lt;p&gt;Benucci, Ilaria&lt;/p&gt;&lt;p&gt;Bernardo, Yago&lt;/p&gt;&lt;p&gt;Bezerril, Fabricia&lt;/p&gt;&lt;p&gt;Bhoopong, Phuangthip&lt;/p&gt;&lt;p&gt;Blandino, Massimo&lt;/p&gt;&lt;p&gt;Blikra, Marthe&lt;/p&gt;&lt;p&gt;Boateng, Isaac&lt;/p&gt;&lt;p&gt;Bock, Jayne E.&lt;/p&gt;&lt;p&gt;Bolumar, Tomas&lt;/p&gt;&lt;p&gt;Bona, Evandro&lt;/p&gt;&lt;p&gt;Bowman, John P.&lt;/p&gt;","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982291","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":"How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins","authors":"Xiaoguo Ying,&nbsp;Xinyang Li,&nbsp;Shanggui Deng,&nbsp;Bin Zhang,&nbsp;Gengsheng Xiao,&nbsp;Yujuan Xu,&nbsp;Charles Brennan,&nbsp;Soottawat Benjakul,&nbsp;Lukai Ma","doi":"10.1111/1541-4337.70096","DOIUrl":"10.1111/1541-4337.70096","url":null,"abstract":"<p>As the global population continues to grow and the pressure on livestock and poultry supply increases, the oceans have become an increasingly important source of quality food for future generations. However, nutrient-rich aquatic product is susceptible to lipid oxidation during storage and transport, reducing its nutritional value and increasing safety risks. Therefore, identifying the specific effects of lipid oxidation on aquatic products has become particularly critical. At the same time, some lipid oxidation products have been found to interact with aquatic product proteins in various ways, posing a safety risk. This paper provides an in-depth exploration of the pathways, specific effects, and hazards of lipid oxidation in aquatic products, with a particular focus on the interaction of lipid oxidation products with proteins. Additionally, it discusses the impact of non-thermal treatment techniques on lipids in aquatic products and examines the application of natural antioxidants in aquatic products. Future research endeavors should delve into the interactions between lipids and proteins in these products and their specific effects to mitigate the impact of non-thermal treatment techniques on lipids, thereby enhancing the safety of aquatic products and ensuring food safety for future generations.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982260","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":"Global insights and advances in edible coatings or films toward quality maintenance and reduced postharvest losses of fruit and vegetables: An updated review","authors":"Maratab Ali,&nbsp;Akhtar Ali,&nbsp;Sajid Ali,&nbsp;Hangjun Chen,&nbsp;Weijie Wu,&nbsp;Ruiling Liu,&nbsp;Huizhi Chen,&nbsp;Zienab F. R. Ahmed,&nbsp;Haiyan Gao","doi":"10.1111/1541-4337.70103","DOIUrl":"10.1111/1541-4337.70103","url":null,"abstract":"<p>Transitioning to safe, nonthermal, and edible strategies for maintaining fruit and vegetable (F&amp;V) quality, reducing postharvest losses (up to 55% annually), and ensuring food security requires extensive research and innovation in postharvest technologies. This review aims to provide an updated understanding of edible coatings or films (ECF), focusing on their role in reducing F&amp;V postharvest losses, based on data from the last 40 years retrieved from the Web of Science database. The global ECF research network is represented by publication trends, majorly researched F&amp;V, key research areas, influential and emerging authors, and global research ranking. The role of ECF in preserving F&amp;V quality has been assessed by examining critical quality parameters, including weight loss, total soluble solids, titratable acidity, ripening, softening, sensory and organoleptic characteristics, browning, chilling injury, and microbial safety. Furthermore, recent advancements in ECF formulations, including nanoscale ingredients and application methodologies, have been critically discussed. Sources, categorization, application strategies, mode of action, functional properties, sustainable development goals (SDGs), challenges, safety, legislations, and future perspectives in ECF research have also been discussed. The key findings indicate that China (20.34%) and the USA (9.94%) are the leading countries in ECF research. Studies have demonstrated ECF's potential in reducing F&amp;V postharvest losses by maintaining quality parameters through advanced nanoscale compositions and methodologies. Notably, ECF research supports multiple SDG targets, including SDGs 2, 3, 8, 9, 12, 13, and 15. Future ECF research should explore 3D-printed coatings, nonflavor-altering components, and potential crosslinking agents to enhance F&amp;V quality and reduce postharvest losses.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11734098/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982254","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}