Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Unlocking the Potential of Plant-Based Egg Analogs: Mechanisms, Challenges, and Strategies for Diverse Food Systems","authors":"Ying Wang,&nbsp;Youling L. Xiong,&nbsp;Li Wang,&nbsp;Jiang Jiang","doi":"10.1111/1541-4337.70287","DOIUrl":"10.1111/1541-4337.70287","url":null,"abstract":"<div>\u0000 \u0000 <p>With the growing demand for sustainable development and low-carbon living, there is a worldwide drive for plant-based foods, leading to a boom in this industry. In particular, due to the need for vegetarianism and the health concerns about traditional eggs, plant-based egg alternatives have received great attention from consumers. Plant-based egg analogs with a good texture and stability are essential for meeting the needs of a sustainable and balanced diet. Despite considerable effort, there are technological and nutritional challenges in modulating the properties of plant-based alternatives in different food systems, which require further investigation through both basic and applied research. Since egg alternative ingredients often provide only one or several functionalities of hen eggs, it is vital to clarify the functional characteristics imparted by plant-based eggs and the mechanism of different components in each application system. This review describes the product formation mechanisms and characteristics, and discusses improvement strategies when egg substitutes are used in different food systems, including gel, foam, and emulsion products. The roles of egg analogs in specific foods, as well as their future prospects, are summarized. The selection of suitable ingredients and strategies, such as protein modification, should align with the target functional properties required by different food systems for sensory and nutritional property optimization.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145074056","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":"Beyond Pigmentation: The Regulatory Role of Carotenoids in Tea Flavor Formation","authors":"Wangxin Liu,&nbsp;Jiemei Shen,&nbsp;Xianliang Luo,&nbsp;Xucong Lv,&nbsp;Zhibin Liu,&nbsp;Li Ni","doi":"10.1111/1541-4337.70284","DOIUrl":"10.1111/1541-4337.70284","url":null,"abstract":"<div>\u0000 \u0000 <p>Carotenoids are not only key photosynthetic pigments but also play a key role in shaping the flavor characteristics of tea. Finding out the dynamic changes of carotenoids in tea is of great significance for the precise control of tea quality. Accordingly, this review systematically introduced the biosynthetic pathways and regulatory mechanisms of carotenoids in tea plants and summarized recent advances in rapid detection techniques, particularly spectroscopic methods integrated with computational tools. During the processing of green tea, white tea, yellow tea, oolong tea, black tea, and dark tea, carotenoids underwent complex transformations, including autoxidation, photooxidation, thermal degradation, and enzymatic cleavage catalyzed by carotenoid cleavage dioxygenases (CCDs). Their volatile degradation products, such as β-ionone, α-ionone, linalool, safranal, and β-damascenone, are key volatile compounds that give tea its sweet, floral, and fruity aroma. Oxidative products derived from carotenoids during tea storage also influenced the evolution of tea flavor, increasing the complexity of its sensory characteristics. Overall, volatile carotenoid derivatives were characterized by low odor thresholds and favorable sensory attributes, making them important contributors to tea flavor quality. Tea withering, rolling, fermentation, roasting, drying, and storage are key stages in the degradation of carotenoids and are potential targets for precisely regulating the characteristic flavor of tea.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051144","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":"Thermo-Induced Endogenous Contaminants (TECs) in Tea—A Review of the Prevalence, Health Risks, Analytical Techniques, Pathways, and Processing Effects","authors":"Jiawei Yu,&nbsp;Li Zhou,&nbsp;Zongmao Chen,&nbsp;Pieternel A. Luning","doi":"10.1111/1541-4337.70286","DOIUrl":"10.1111/1541-4337.70286","url":null,"abstract":"<div>\u0000 \u0000 <p>Tea, a globally consumed beverage, is valued for its unique flavor and health-promoting properties, while recent studies observed thermo-induced endogenous contaminants (TECs) with genotoxic and carcinogenic potential in tea products. However, research on this topic remains fragmented. This is the first systematic review to comprehensively analyze the multiple TECs within the tea matrix. Our work bridged the knowledge across the prevalence, health risks assessment, analytical challenges, formation pathways of TECs, and processing influences in tea to provide a unified view. Multiple TECs have been detected at concerning concentrations in tea products, while their co-occurrence may result in additional synergistic or cumulative toxic effects. However, the complex tea matrices and the diverse physicochemical properties of these compounds hinder the simultaneous analysis of multiple TECs. Drying is identified as the critical process in the formation of TECs, as most TECs originate from Maillard reactions. The effects of tea components and processing factors on the formation of each TEC in tea differed. The core novelty of this work is a visual conceptual framework that synthesizes these key findings, thereby identifying current research gaps. Future research should focus on developing robust analytical methods for simultaneous TEC determination, optimizing processing to balance tea quality and TEC reduction, elucidating tea matrix effects on TEC formation, and conducting health risk assessments of TEC mixtures in tea products. This work aimed to provide a foundational roadmap linking the tea industry and the scientific community to solve these growing concerns.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051162","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":"Enniatin Mycotoxins in Food: A Systematic Review of Global Occurrence, Biosynthesis, and Toxicological Impacts on In Vitro Human Cell Models","authors":"France Coulet,&nbsp;Nolwenn Hymery,&nbsp;Emmanuel Coton,&nbsp;Monika Coton","doi":"10.1111/1541-4337.70270","DOIUrl":"10.1111/1541-4337.70270","url":null,"abstract":"<p>Enniatins (ENNs) are emerging mycotoxins mainly produced by <i>Fusarium</i> species. They frequently contaminate cereals and cereal-based products. Despite their widespread occurrence, these mycotoxins are not yet regulated, but concerns about their potential health effects due to dietary exposure exist. The most prevalent and well-characterized are ENN A, A1, B, and B1. Their ionophoric nature enables them to disrupt cellular ion homeostasis, leading to potent cytotoxic effects. This review is structured into three major sections. First, we provide a comprehensive meta-analysis based on ENNs occurrence in 6916 food samples collected worldwide, between 2004 and 2024, including cereals, products derived from cereals, other products, and baby food and discuss mycotoxin mitigation. Second, we indicate known ENN-producing <i>Fusarium</i> species and performed a gene sequence analysis suggesting that a dedicated biosynthetic gene cluster exists. Finally, we provide an in-depth overview of ENNs toxicity, ranging from cytotoxicity studies to mechanistic insights into their cellular effects. By consolidating current knowledge, this review highlights critical gaps in ENN research and emphasizes the need for further investigations to better understand their health impacts in a regulatory framework.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70270","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051147","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":"Microbial Community Associations With Listeria monocytogenes in Food Processing Environments: A Systematic Review and Meta-Analysis","authors":"Jack Burnett,&nbsp;David Buckley,&nbsp;Dale A. Grinstead,&nbsp;Haley F. Oliver","doi":"10.1111/1541-4337.70277","DOIUrl":"10.1111/1541-4337.70277","url":null,"abstract":"<p><i>Listeria monocytogenes</i> persistence in food processing environments challenges current understanding of microbial community dynamics. This systematic review and meta-analysis examined peer-reviewed studies that screened for <i>Listeria</i> spp. and performed culture-independent metagenomics on FPE surface samples. Following PRISMA guidelines, we searched PubMed, Web of Science, and Food Science and Technology Abstracts databases, screening 464 studies, with 73 qualifying for full-text review. Seven studies met the inclusion criteria for final analysis, encompassing 1659 environmental samples from meat processing (<i>n</i> = 4 studies) and produce facilities (<i>n</i> = 3 studies).</p><p>Meta-analysis using random effects models revealed no significant correlation between <i>Listeria</i> presence and overall microbial community alpha diversity (Shannon: z = −0.89, <i>p</i> = 0.40; inverse Simpson and Chao1 indices similarly non-significant). This finding challenges previous assumptions about the relationship between microbial diversity and pathogen persistence.</p><p>Differential abundance analyses identified three genera most frequently associated with <i>Listeria</i> presence across multiple studies: <i>Pseudomonas</i>, <i>Psychrobacter</i>, and <i>Acinetobacter</i>. These Gammaproteobacteria are characterized as aerobic biofilm formers capable of growth at refrigeration temperatures. One study using rigorous mixed-effects modeling identified <i>Veillonella</i> as significantly associated with <i>L</i>. <i>monocytogenes</i> presence, suggesting potential anaerobic niche interactions within biofilm communities. Synthesis of metabolic capabilities reported in the literature suggests these associated genera may provide structural biofilm matrices and potentially complementary metabolic functions that could facilitate <i>L</i>. <i>monocytogenes</i> survival in FPE conditions. However, the genus-level resolution of 16S rRNA amplicon sequencing data and methodological variations across studies limit definitive conclusions about specific metabolic interactions. These findings indicate that <i>L</i>. <i>monocytogenes</i> persistence appears to be associated with specific microbial partners rather than overall community diversity metrics. Understanding these ecological relationships may inform targeted control strategies focusing on biofilm-forming genera that create favorable conditions for <i>Listeria</i> survival in food processing environments.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70277","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051148","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":"Modified Atmospheric Drying of Fruits and Vegetables: Equipment, Kinetics, and Feasibility","authors":"S. Ganga Kishore,&nbsp;Meenakshi P. L.,&nbsp;K. Kamaleeswari,&nbsp;Rahul R.,&nbsp;J. Deepa,&nbsp;G. Jeevarathinam,&nbsp;Madhuresh Dwivedi,&nbsp;Punit Singh,&nbsp;Sarvesh Rustagi,&nbsp;Syed Mohammed Basheeruddin Asdaq","doi":"10.1111/1541-4337.70276","DOIUrl":"10.1111/1541-4337.70276","url":null,"abstract":"<div>\u0000 \u0000 <p>Fruits and vegetables, with high moisture levels of 85%–95% and 75%–96%, respectively, are susceptible to enzymatic activity and external factors, leading to rapid degradation through oxidative reactions, microbial proliferation, and respiration mechanisms such as ethylene emission. Drying, a critical preservation method, relies on heat and mass transfer driven by temperature and vapor pressure gradients. However, excessive thermal exposure and oxygen interaction often deteriorate bioactive compounds. Removing oxygen during drying offers a promising strategy to mitigate degradation and enhance product stability. Modified atmospheric drying (MAD) is an advanced technique that replaces atmospheric oxygen with alternative gases such as CO₂, N₂, or H₂ to improve drying efficiency and product quality. This review represents the first comprehensive effort to systematically consolidate recent developments in MAD, providing insights into operational mechanisms, equipment design, drying kinetics, quality preservation, and industrial feasibility, with emphasis on potential to reduce oxidation, retain nutrients, and preserve structural integrity. Compared to traditional drying, MAD achieves up to 18% improvement in effective moisture diffusivity, a 17%–29% reduction in drying time, and up to 6% increase in rehydration potential. It also enhances retention of nutritional and bioactive compounds, with total phenolic content maintained at 15%–25% higher levels, ascorbic acid degradation reduced by up to 15%, and improved color stability reflected in a decrease in total color difference (Δ<i>E</i>) of up to 11%. CO₂ inhibits enzymes in aqueous and fatty matrices, whereas N₂ reduces oxidative and microbial deterioration. Overall, MAD improves product quality, shelf life, and energy efficiency, lowering production costs.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051145","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":"Enhancing 3D Printing Performance and Product Quality Through the Valorization of Food By-Products and Waste","authors":"Mohammed A. Bareen,&nbsp;Derossi Antonio,&nbsp;Maria G. Corradini,&nbsp;Caporizzi Rossella,&nbsp;D'Incecco Paolo,&nbsp;Sindaco Marta,&nbsp;Severini Carla","doi":"10.1111/1541-4337.70267","DOIUrl":"10.1111/1541-4337.70267","url":null,"abstract":"<p>This review systematically explores the emerging use of food by-stream materials in 3D printing (3DP) applications, addressing the pressing need for sustainable resource utilization in the food sector. The review evaluates the potential of food by-products and waste, ranging from agricultural, animal, marine, microbial fermented biomass, and filamentous-fungi by-products to food consumption waste, for integration into 3DP techniques like fused deposition modeling, paste extrusion, direct ink writing, and selective laser sintering. Utilizing the PRISMA 2020 framework, a comprehensive literature analysis identified 80 relevant studies, categorized by material type and application. The findings indicate that plant-based by-stream materials encompassing sources like vegetable residues, fruit peels, nut and bean shells, and grain husks, dominate current 3DP research. These materials support biocomposite advancements across various fields, with notable applications in food-safe packaging, biomedical scaffolds, nutritious snacks, and sustainable construction materials. Several studies highlight significant improvements in mechanical strength, such as tensile and compressive performance, alongside enhanced biodegradability of nonedible printed products and nutrient content in edible printed products. Key process parameters, including extrusion speed, nozzle temperature, and layer thickness, have been optimized to accommodate the unique properties of these food by-stream materials, ensuring printing fidelity, smooth extrusion, and structural integrity, thereby maximizing their potential across diverse 3DP techniques and applications. This review highlights 3DP as a transformative approach in resource recovery, demonstrating how incorporating food by-stream materials aligns with circular economy goals by reducing waste and enabling eco-friendly production. By advancing customizable, nutrient-dense, and sustainable products, 3DP of food by-stream materials holds significant promise for addressing global food security and sustainability challenges.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70267","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051146","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":"Nutritional Heterogeneity of Dietary Proteins: Mechanisms of Gut Microbiota-Mediated Metabolic Regulation and Health Implications","authors":"Xuedan Ma,&nbsp;Jiang Jiang,&nbsp;Haifeng Qian,&nbsp;Yan Li,&nbsp;Mingcong Fan,&nbsp;Li Wang","doi":"10.1111/1541-4337.70274","DOIUrl":"10.1111/1541-4337.70274","url":null,"abstract":"<div>\u0000 \u0000 <p>Dietary proteins play an essential role in human health, modulating metabolic processes and disease risk through intricate interactions with the gut microbiota. This review focuses on the nutritional heterogeneity of animal- and plant-derived dietary proteins, systematically examining their differential effects on the gut microbiota and host metabolic health, along with the underlying mechanisms. Evidence suggests that, despite limitations such as restricted amino acid profiles and lower digestibility, plant-derived proteins generally enhance the diversity and functionality of beneficial gut microbiota, thereby promoting metabolic health. In contrast, the effects of animal-derived proteins are more complex, with health outcomes varying depending on factors such as protein source, processing methods, and intake levels, leading to diverse physiological responses. A key finding is that the enrichment or suppression of gut microbiota and their metabolic products serves as a critical mediator of the health effects associated with dietary proteins. This review underscores the significance of understanding these differences for optimizing gut health and preventing metabolic diseases through dietary interventions. Looking forward, further research is warranted to elucidate the specific mechanisms involved and to explore personalized nutrition strategies, advancing the development of precision health approaches.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051163","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 Traceability, Authentication, and Bioactive Profiling of Fruit and Fruit-Based Products Using Analytical Techniques Combined With Chemometrics","authors":"Muhammad Arslan,&nbsp;Muhammad Zareef,&nbsp;Mubrrah Afzal,&nbsp;Haroon Elrasheid Tahir,&nbsp;Halah Aalim,&nbsp;Naymul Karim,&nbsp;Mohammad Rezaul Islam Shishir,&nbsp;Hamza M. A. Abaker,&nbsp;Allah Rakha,&nbsp;Zou Xiaobo","doi":"10.1111/1541-4337.70278","DOIUrl":"10.1111/1541-4337.70278","url":null,"abstract":"<div>\u0000 \u0000 <p>Fruit and fruit-based products are a valuable source of essential nutrients, critical for food security, and drive economic productivity with minimal inputs. The significant rise in global demand for high-quality imported fruit and fruit-based products reflects a shift in consumer awareness and interest in the products origin and potential health-promoting bioactive compounds. Analytical techniques such as liquid chromatography, gas chromatography, inductively coupled plasma techniques, isotope-ratio mass spectrometry (IRMS), near infrared (NIR) spectroscopy, visible near infrared (VIS-NIR) spectroscopy, hyperspectral imaging (HSI), mid-infrared (MIR) spectroscopy, Raman spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, fluorescence spectroscopy, terahertz spectroscopy, dielectric spectroscopy, electronic nose (e-nose), and electronic tongue (e-tongue) coupled with supervised and unsupervised chemometrics can be employed for traceability, authentication, and bioactive profiling of fruit and fruit-based products. Regulatory bodies are seeking a comprehensive and updated list of analytical approaches to support law implementation for identifying cultivars, geographical origin traceability, authentication, and bioactive profiling of fruit and fruit-based products. This review article presents the most relevant and updated information regarding destructive and nondestructive analytical techniques for traceability, authentication, and bioactive profiling of fruit and fruit-based products. This document will be a reference for fruit processing industries to adopt and implement these advanced laboratory-based techniques. Technical challenges and future directions related to applying analytical techniques and chemometrics for traceability, authentication, and bioactive profiling of fruit and fruit-based products are also discussed, which should be investigated in future studies.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012687","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 Developments Towards Sustainable Solutions in Electrospun Active Packaging Systems for Various Foods","authors":"Eda Yildiz,&nbsp;Gulum Sumnu,&nbsp;Khaoula Khwaldia,&nbsp;Nikheel Rathod,&nbsp;Piera Centobelli,&nbsp;Piotr Kulawik,&nbsp;Abderrahmane Ait Kaddour,&nbsp;Tamara Dapcevic-Hadnadev,&nbsp;Fatih Ozogul","doi":"10.1111/1541-4337.70280","DOIUrl":"10.1111/1541-4337.70280","url":null,"abstract":"<div>\u0000 \u0000 <p>Microbial spoilage and oxidation are significant causes of food deterioration, contributing to food waste of up to 30%. To mitigate these losses, active food packaging is an effective solution. Considering the excellent properties of nanofibers produced by electrospinning, integrating active food packaging functionality with nanofiber technology offers an ideal approach enhancing preservation. This review provides a comprehensive overview of recent advancements in the field, covering nature of active ingredients, consumer-driven rationale for adopting active packaging, advantages and disadvantages of electrospinning compared to other packaging production methods, types of polymers suitable for use, potential areas of application, and relevant regulatory frameworks. Active packaging, particularly through electrospinning, offers unique benefits, such as a high surface-to-volume ratio, controlled release of active agents, and improved encapsulation efficiency compared to conventional packaging methods such as extrusion and dip-coating, which are examined in this study. Both natural and synthetic polymers, as well as their combinations, offer a wide range of applications, allowing for the incorporation of essential oils, phenolic compounds, and active nanoparticles to extend the shelf life of various food products. Following regulatory authorities, both EFSA and FDA have guidelines for the use of nanomaterials in food packaging. However, a major challenge to the industrial adoption of electrospinning is its low production capacity and the limited availability of commercially viable packaging solutions. Undoubtedly, electrospinning is expected to become the preferred method for producing food packaging in the future. Educating consumers and providing clear labeling can help overcome potential biases against active packaging. Most importantly, this transition could play a crucial role in reducing food waste.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012690","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}