Comprehensive Reviews in Food Science and Food Safety最新文献_第4页

Role of advanced cleaning and sanitation techniques in biofilm prevention on dairy equipment 先进清洁卫生技术在乳品设备生物膜预防中的作用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-22 DOI: 10.1111/1541-4337.70176

Md Anamul Hasan Chowdhury, Chowdhury Sanat Anjum Reem, Md. Ashrafudoulla, Md. Ashikur Rahman, Shanjida Shaila, Angela Jie-won Ha, Sang-Do Ha

{"title":"Role of advanced cleaning and sanitation techniques in biofilm prevention on dairy equipment","authors":"Md Anamul Hasan Chowdhury, Chowdhury Sanat Anjum Reem, Md. Ashrafudoulla, Md. Ashikur Rahman, Shanjida Shaila, Angela Jie-won Ha, Sang-Do Ha","doi":"10.1111/1541-4337.70176","DOIUrl":"https://doi.org/10.1111/1541-4337.70176","url":null,"abstract":"Biofilm formation on dairy equipment is a persistent challenge in the dairy industry, contributing to product contamination, equipment inefficiency, and economic losses. Traditional methods such as manual cleaning and basic chemical sanitation are discussed as foundational approaches, followed by an in-depth investigation of cutting-edge technologies, including clean-in-place systems, high-pressure cleaning, foam cleaning, ultrasonic and electrochemical cleaning, dry ice blasting, robotics, nanotechnology-based agents, enzymatic cleaners, and oxidizing agents. Enhanced sanitation techniques, such as dry steam, pulsed light, acidic and alkaline electrolyzed water, hydrogen peroxide vapor, microbubble technology, and biodegradable biocides, are highlighted for their potential to achieve superior sanitation while promoting sustainability. The effectiveness, feasibility, and limitations of these methods are evaluated, emphasizing their role in maintaining dairy equipment hygiene and reducing biofilm-associated risks. Additionally, challenges, such as equipment compatibility, cost, and regulatory compliance, are addressed, along with insights into future directions and innovations, including automation, smart cleaning systems, and green cleaning solutions. This review provides a comprehensive resource for researchers, industry professionals, and policymakers aiming to tackle biofilm formation in dairy production systems and enhance food safety, operational efficiency, and sustainability.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143856826","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

Comprehensive review of enzymes (protease, lipase) in milk: Impact on storage quality, detection methods, and control strategies 牛奶中酶（蛋白酶、脂肪酶）的综合综述：对储存质量的影响、检测方法和控制策略

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-22 DOI: 10.1111/1541-4337.70164

Mati Ullah Khan, Pengfei Yu, Yuyin Wu, Zhiwei Chen, Ling Kong, Anum Farid, Jiaqi Cui, Jun Yang

{"title":"Comprehensive review of enzymes (protease, lipase) in milk: Impact on storage quality, detection methods, and control strategies","authors":"Mati Ullah Khan, Pengfei Yu, Yuyin Wu, Zhiwei Chen, Ling Kong, Anum Farid, Jiaqi Cui, Jun Yang","doi":"10.1111/1541-4337.70164","DOIUrl":"https://doi.org/10.1111/1541-4337.70164","url":null,"abstract":"Enzymes play a crucial role in determining the storage quality of milk by influencing various biochemical processes. Among these enzymes, proteases and lipases are of particular significance due to their impact on flavor, texture, and shelf-life stability. This study offers a thorough examination of proteases and lipases in milk, focusing on their enzymatic activities and mechanisms of action during storage. The present review addresses the techniques for monitoring enzyme activity, including fluorescence-based assays, spectrophotometry, fluorometry, mass spectrometry, biosensors, ELISA, polymerase chain reaction, and next-generation sequencing, emphasizing their sensitivity and applicability in quality control. Furthermore, various strategies for controlling enzyme activity in milk are examined, encompassing both thermal and non-thermal treatments, pH modulation, and the use of enzyme inhibitors. Additionally, the review explores the regulatory frameworks governing enzyme activity in dairy products to ensure compliance with safety and quality standards. A thorough understanding of the dynamics of proteases and lipases in dairy products is crucial for optimizing storage conditions, ensuring product quality, and meeting consumer demands for purity and nutritional integrity.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143856829","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

What contributes to the richness and stability of the sesame flavor? 是什么促成了芝麻风味的丰富和稳定？

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-17 DOI: 10.1111/1541-4337.70155

Yini Yang, Linhai Wang, Qianchun Deng, Ye Liu, Qi Zhou

{"title":"What contributes to the richness and stability of the sesame flavor?","authors":"Yini Yang, Linhai Wang, Qianchun Deng, Ye Liu, Qi Zhou","doi":"10.1111/1541-4337.70155","DOIUrl":"https://doi.org/10.1111/1541-4337.70155","url":null,"abstract":"Sesame, an oilseed crop with a long history, is renowned for its distinctive flavor characteristics and diverse uses. In-depth research on the stable and potent flavor components in sesame not only enhances the taste and aroma of sesame products but also promotes their high-value utilization. This review comprehensively discusses the latest advancements in the flavor of processed sesame foods, systematically categorizing 187 compounds that contribute to the flavor. The focus is on sulfur-containing compounds and heterocyclic compounds. From a molecular sensory perspective, this study explores the impact of various factors on flavor profiles. Moreover, sesame seeds contain natural polyphenols, such as sesamin, sesamol, and sesamolin, which enhance the flavor and stability of sesame products and play a crucial role in maintaining the stability during processing and storage. Future research should focus on using machine learning models for real-time flavor optimization. This approach can leverage robust data analysis to adjust parameters promptly and achieve desired flavor outcomes. Additionally, integrating cutting-edge detection technology to establish a comprehensive sesame food flavor database will provide essential data for flavor research, simplify the flavor enhancement process, ensure scientific and efficient flavor adjustment, and maintain stable flavor quality. This will help to promote the development and utilization of nutritious and delicious sesame products in-line with consumer preferences, thereby driving growth in the sesame industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143840754","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

Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry 脱醇葡萄酒：技术、感官影响、稳定性和发展行业的前景

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-17 DOI: 10.1111/1541-4337.70171

Wasim Akhtar, Adriana Teresa Ceci, Edoardo Longo, Marco Adolfo Marconi, Francesco Lonardi, Emanuele Boselli

{"title":"Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry","authors":"Wasim Akhtar, Adriana Teresa Ceci, Edoardo Longo, Marco Adolfo Marconi, Francesco Lonardi, Emanuele Boselli","doi":"10.1111/1541-4337.70171","DOIUrl":"https://doi.org/10.1111/1541-4337.70171","url":null,"abstract":"The category of dealcoholized wine is receiving mounting interest within the wine industry related to the ability to retain sensory characteristics similar to regular wine while reducing or completely removing the alcohol level. This option has led health-conscious consumers to seek a lower alcohol alternative without compromising the authentic wine experience. This review provides a comprehensive overview of the various dealcoholization techniques that are being used in the production of dealcoholized and partial dealcoholized wine, specifically examining reverse osmosis, osmotic distillation, vacuum distillation, spinning cone column, pervaporation, and diafiltration along with the effects of these methods on chemical and sensory characteristics of wine, involving flavor, aroma, mouthfeel, and finish. Various aspects of the impact of dealcoholization on wine stability were explored, including chemical, microbial, oxidative, and color stability. Furthermore, the market analysis of dealcoholized wine products including present and future growth in different regions is reported. Understanding these factors is of utmost importance for dealcoholized wine's growing advancement and market success, as it endeavors to accommodate various customer demands and preferences in a swiftly changing beverage environment.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70171","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143840529","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

What contributes to the richness and stability of the sesame flavor? 是什么促成了芝麻风味的丰富和稳定？

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-17 DOI: 10.1111/1541-4337.70155

Yini Yang, Linhai Wang, Qianchun Deng, Ye Liu, Qi Zhou

{"title":"What contributes to the richness and stability of the sesame flavor?","authors":"Yini Yang, Linhai Wang, Qianchun Deng, Ye Liu, Qi Zhou","doi":"10.1111/1541-4337.70155","DOIUrl":"https://doi.org/10.1111/1541-4337.70155","url":null,"abstract":"Sesame, an oilseed crop with a long history, is renowned for its distinctive flavor characteristics and diverse uses. In-depth research on the stable and potent flavor components in sesame not only enhances the taste and aroma of sesame products but also promotes their high-value utilization. This review comprehensively discusses the latest advancements in the flavor of processed sesame foods, systematically categorizing 187 compounds that contribute to the flavor. The focus is on sulfur-containing compounds and heterocyclic compounds. From a molecular sensory perspective, this study explores the impact of various factors on flavor profiles. Moreover, sesame seeds contain natural polyphenols, such as sesamin, sesamol, and sesamolin, which enhance the flavor and stability of sesame products and play a crucial role in maintaining the stability during processing and storage. Future research should focus on using machine learning models for real-time flavor optimization. This approach can leverage robust data analysis to adjust parameters promptly and achieve desired flavor outcomes. Additionally, integrating cutting-edge detection technology to establish a comprehensive sesame food flavor database will provide essential data for flavor research, simplify the flavor enhancement process, ensure scientific and efficient flavor adjustment, and maintain stable flavor quality. This will help to promote the development and utilization of nutritious and delicious sesame products in-line with consumer preferences, thereby driving growth in the sesame industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143840535","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

Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry 脱醇葡萄酒：技术、感官影响、稳定性和发展行业的前景

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-17 DOI: 10.1111/1541-4337.70171

Wasim Akhtar, Adriana Teresa Ceci, Edoardo Longo, Marco Adolfo Marconi, Francesco Lonardi, Emanuele Boselli

{"title":"Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry","authors":"Wasim Akhtar, Adriana Teresa Ceci, Edoardo Longo, Marco Adolfo Marconi, Francesco Lonardi, Emanuele Boselli","doi":"10.1111/1541-4337.70171","DOIUrl":"https://doi.org/10.1111/1541-4337.70171","url":null,"abstract":"The category of dealcoholized wine is receiving mounting interest within the wine industry related to the ability to retain sensory characteristics similar to regular wine while reducing or completely removing the alcohol level. This option has led health-conscious consumers to seek a lower alcohol alternative without compromising the authentic wine experience. This review provides a comprehensive overview of the various dealcoholization techniques that are being used in the production of dealcoholized and partial dealcoholized wine, specifically examining reverse osmosis, osmotic distillation, vacuum distillation, spinning cone column, pervaporation, and diafiltration along with the effects of these methods on chemical and sensory characteristics of wine, involving flavor, aroma, mouthfeel, and finish. Various aspects of the impact of dealcoholization on wine stability were explored, including chemical, microbial, oxidative, and color stability. Furthermore, the market analysis of dealcoholized wine products including present and future growth in different regions is reported. Understanding these factors is of utmost importance for dealcoholized wine's growing advancement and market success, as it endeavors to accommodate various customer demands and preferences in a swiftly changing beverage environment.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70171","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143840753","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

Megatrends and emerging issues: Impacts on food safety 大趋势和新问题：对食品安全的影响

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70170

Margaret Thorsen, Jeremy Hill, Jeffrey Farber, Frank Yiannas, Ivonne M. C. M. Rietjens, Pierre Venter, Ryk Lues, Phil Bremer

{"title":"Megatrends and emerging issues: Impacts on food safety","authors":"Margaret Thorsen, Jeremy Hill, Jeffrey Farber, Frank Yiannas, Ivonne M. C. M. Rietjens, Pierre Venter, Ryk Lues, Phil Bremer","doi":"10.1111/1541-4337.70170","DOIUrl":"https://doi.org/10.1111/1541-4337.70170","url":null,"abstract":"The world is changing at a pace, driven by global megatrends and their interactions. Megatrends, including climate change, the drive for sustainability, an aging population, urbanization, and geopolitical tensions, are producing an increasingly challenging environment for the provision of a safe and secure food supply. To ensure a robust, safe, and secure food supply for all, potential food safety impacts associated with these megatrends need to be understood, and mitigation and management plans must be implemented. This paper outlines the relevant megatrends, discusses their potential impact on food safety, and suggests steps to help ensure the production of safe food in the future. Megatrends are increasingly driving resource depletion, reducing the vitality of plants and animals, increasing the geographical spread of animal and plant pathogens, increasing the risk of mycotoxins, agrichemical residues, and antimicrobial-resistant pathogens contaminating foods, and threatening to destabilize food systems and the food regulatory network. Science-based actions, adopting continual and dynamic risk assessments, alongside the use of more sensitive and accurate methods for the detection of contaminants, may counter these challenges. The use of artificial intelligence, robotics and automation, the enhancement of food safety cultures, the continued education and training of workforces, and the implementation of risk-based food regulations will help ensure preventative controls are in place. As low-income countries and smallholder farmers are more likely to be exposed to the impact of these megatrends and less likely to have resources to counter them, geographical social inequality, unrest, and population migration are likely to be exacerbated unless urgent action is taken.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770419","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

Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods 利用食物垃圾生产酵母细胞壁多糖-β-葡聚糖和几丁质：生物合成、生产、提取和纯化方法

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70161

Deniz Günal-Köroğlu, Gulsah Karabulut, Fariddudin Mohammadian, Aslı Can Karaca, Esra Capanoglu, Tuba Esatbeyoglu

{"title":"Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods","authors":"Deniz Günal-Köroğlu, Gulsah Karabulut, Fariddudin Mohammadian, Aslı Can Karaca, Esra Capanoglu, Tuba Esatbeyoglu","doi":"10.1111/1541-4337.70161","DOIUrl":"https://doi.org/10.1111/1541-4337.70161","url":null,"abstract":"Food waste causes significant environmental and economic challenges worldwide, prompting many nations to prioritize its reduction and recycling. As a nutrient-rich material containing vitamins, proteins, and carbohydrates, it serves as a promising substrate for the cultivation of single-cell microorganisms like yeast. Yeast cell wall polysaccharides (YCWPs), particularly chitin and β-glucans, offer valuable applications in food, pharmaceuticals, and bioprocessing. This review highlights the biosynthesis, production, extraction, and purification of YCWP cultivated on food waste substrates. Key species including Saccharomyces cerevisiae, Pichia pastoris, and Candida spp. are discussed, with a focus on optimizing chitin and β-glucan yield through mechanical, chemical, and enzymatic extraction methods. In addition, the structural and functional properties of β-glucans and chitin in maintaining cell wall stability are explored, emphasizing their potential as prebiotics, dietary fibers, and biodegradable packaging materials. This review also examines the valorization of food waste in yeast cultivation, presenting a sustainable bioprocessing strategy for transforming waste into valuable bioproducts.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70161","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770423","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

Megatrends and emerging issues: Impacts on food safety 大趋势和新问题：对食品安全的影响

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70170

Margaret Thorsen, Jeremy Hill, Jeffrey Farber, Frank Yiannas, Ivonne M. C. M. Rietjens, Pierre Venter, Ryk Lues, Phil Bremer

{"title":"Megatrends and emerging issues: Impacts on food safety","authors":"Margaret Thorsen, Jeremy Hill, Jeffrey Farber, Frank Yiannas, Ivonne M. C. M. Rietjens, Pierre Venter, Ryk Lues, Phil Bremer","doi":"10.1111/1541-4337.70170","DOIUrl":"https://doi.org/10.1111/1541-4337.70170","url":null,"abstract":"The world is changing at a pace, driven by global megatrends and their interactions. Megatrends, including climate change, the drive for sustainability, an aging population, urbanization, and geopolitical tensions, are producing an increasingly challenging environment for the provision of a safe and secure food supply. To ensure a robust, safe, and secure food supply for all, potential food safety impacts associated with these megatrends need to be understood, and mitigation and management plans must be implemented. This paper outlines the relevant megatrends, discusses their potential impact on food safety, and suggests steps to help ensure the production of safe food in the future. Megatrends are increasingly driving resource depletion, reducing the vitality of plants and animals, increasing the geographical spread of animal and plant pathogens, increasing the risk of mycotoxins, agrichemical residues, and antimicrobial-resistant pathogens contaminating foods, and threatening to destabilize food systems and the food regulatory network. Science-based actions, adopting continual and dynamic risk assessments, alongside the use of more sensitive and accurate methods for the detection of contaminants, may counter these challenges. The use of artificial intelligence, robotics and automation, the enhancement of food safety cultures, the continued education and training of workforces, and the implementation of risk-based food regulations will help ensure preventative controls are in place. As low-income countries and smallholder farmers are more likely to be exposed to the impact of these megatrends and less likely to have resources to counter them, geographical social inequality, unrest, and population migration are likely to be exacerbated unless urgent action is taken.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770422","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

The potential of red-fleshed apples for cider production 红瓤苹果生产苹果酒的潜力

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70167

Marbi Schwartz, Dalene de Beer, Jeannine Marais

{"title":"The potential of red-fleshed apples for cider production","authors":"Marbi Schwartz, Dalene de Beer, Jeannine Marais","doi":"10.1111/1541-4337.70167","DOIUrl":"https://doi.org/10.1111/1541-4337.70167","url":null,"abstract":"Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red-fleshed apples (RFAs) have naturally high concentrations of phenolic compounds, which indicate their potential in the production of novel cider products. However, a knowledge gap remains regarding the application of RFAs in cider production and how their physicochemical and sensory properties are changed during processing. This review is the first to comprehensively investigate whether and to what extent apple categories (dessert, cider, and RFAs) differ regarding their physicochemical and sensory properties from harvest throughout cider processing. Furthermore, it highlights the importance of a holistic understanding of apple characteristics, encompassing both traditional and RFA varieties in the context of cider production. The findings offer valuable insights for stakeholders aiming to enhance product quality, providing a foundation for future studies on optimizing processing methods for a diverse and appealing range of ciders.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70167","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770424","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