Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Halal Perspectives on Grasshoppers (Locusts): A Path to Sustainable and Nutritionally Acceptable Alternative Protein Source","authors":"Mian Nadeem Riaz,&nbsp;Fariha Irshad,&nbsp;Awis Qurni Sazil","doi":"10.1111/1541-4337.70283","DOIUrl":"10.1111/1541-4337.70283","url":null,"abstract":"<p>The food system is under increased pressure because of the need for sustainability, greater food safety, and increasing need for protein sources. Grasshopper-based food products are becoming a new option. Products made from grasshoppers represent a sustainable and nutritious alternative to traditional livestock. Besides offering added benefits such as reduced water and land use and minimal greenhouse gas emissions, they also have high levels of protein. While locusts are clearly considered halal in Islamic tradition, the halal status of grasshoppers, though they belong to the same biological family, is subject to scholarly interpretation. Locusts are a specific type of grasshopper that can enter a swarming phase; not all grasshoppers are locusts, and this distinction is significant in Islamic dietary law. Locusts, which are a type of grasshopper, are considered halal; therefore, they represent a potentially viable protein source in many countries with large Muslim populations. The halal status of other grasshopper species, however, remains subject to scholarly interpretation.</p><p>Therefore, this review discusses grasshopper-based foods in terms of their nutritional value, environmental benefits, and conformance with requirements for being halal. This includes exploring Islamic perspectives, Quranic references, and Hadiths, while highlighting the need for deeper evaluation and guidance from Islamic scholars regarding the permissibility of various grasshopper species. This also involves reviewing challenges and opportunities regarding halal certification, consumer acceptance, and market access, especially within predominantly Muslim countries. Grasshoppers align with sustainability goals due to their high feed conversion efficiency, low greenhouse gas emissions, and minimal land and water usage. Additionally, their acceptance in halal markets provides a culturally appropriate alternative protein source. With value addition in food processing and effective consumer education, grasshopper-based products could become mainstream staple foods both in the halal markets and globally for a sustainable and culturally appropriate solution to future food security challenges.</p>","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":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70283","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012688","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":"What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?","authors":"Piyumi Chathurangi Wanniarachchi,&nbsp;Greg Shea,&nbsp;Mauro Mocerino,&nbsp;Sarita Jane Bennett,&nbsp;Rewati Raman Bhattarai,&nbsp;Ranil Coorey","doi":"10.1111/1541-4337.70265","DOIUrl":"10.1111/1541-4337.70265","url":null,"abstract":"<p>Introducing underutilized legumes as plant-based protein sources to daily meals is an approach to address the increasing demand for alternative proteins. However, legumes often exhibit off-flavors and aromas, causing negative consumer perceptions. Lupins are an underutilized legume that is becoming popular as a plant protein source due to their high protein, fiber, and low starch contents. Off-flavor and off-aroma from what is believed to be lipoxygenase (LOX) activity make lupin-based food products less palatable. To introduce lupins as a food ingredient into mainstream products, its undesirable sensory traits, such as “beany,” “green,” and “grassy” flavors, need to be eliminated or reduced to levels that consumers cannot detect. This review discusses the compounds responsible for off-flavors, detection methods, current strategies to eliminate their formation and the possibility of developing lupin-based food products. Previous research has demonstrated the feasibility of developing different lupin-based food products such as fermented beverages, chapattis, bread, muffins, breakfast cereal, snacks, sausage, chips, ice creams, and flavored edible oils. Research attempts have also focused on the impact of different flavor modification treatments such as germination, fermentation, and different heat treatments to mask off-flavors. Of these, fermentation has the potential to reduce off-flavors to some extent, but not to a level where they are not completely detectable by consumers. To the best of our knowledge, this is the first comprehensive review of off-flavor issues in lupins, specifically <i>Lupinus angustifolius</i> L., offering insights to support the development of advanced off-flavor mitigation strategies for the effective use of lupin ingredients such as flour, protein isolates, concentrates, and flakes in industrial food applications.</p>","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":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70265","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012686","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":"Next-Generation Food Drying: Specialized and Smart Approaches to Boost Efficiency and Quality","authors":"Shubham Subrot Panigrahi,&nbsp;Gayatri Mishra,&nbsp;Vivek Kumar,&nbsp;Chirasmita Panigrahi,&nbsp;Gurveer Kaur,&nbsp;Anas Ejaz Yasmeen Shaikh,&nbsp;Sitesh Kumar,&nbsp;Brajesh Kumar Panda,&nbsp;Tapasya Kumari","doi":"10.1111/1541-4337.70269","DOIUrl":"10.1111/1541-4337.70269","url":null,"abstract":"<div>\u0000 \u0000 <p>Drying is a critical unit operation in food processing, essential for extending shelf life, ensuring microbial safety, and preserving the nutritional and sensory attributes of food products. However, conventional convective drying techniques are often energy-intensive and lead to undesirable changes such as texture degradation, loss of bioactive compounds, and reduced product quality, thereby raising concerns regarding their sustainability and efficiency. In response, recent advancements have focused on the development of innovative drying technologies that offer energy-efficient, rapid, and quality-preserving alternatives. This review comprehensively examines next-generation drying methods, including microwave-, ultrasound-, infrared-, and osmotic-assisted techniques, as well as hybrid and precision drying systems designed to improve drying kinetics and product quality while reducing energy inputs. The integration of smart technologies, such as sensors, Internet of Things (IoT), artificial intelligence (AI), and digital twin frameworks, is also discussed, with an emphasis on their role in enabling real-time monitoring, predictive modeling, and adaptive control of drying processes. These innovations not only enhance process efficiency and product consistency but also align with broader sustainability goals by minimizing energy consumption and reducing food waste. Furthermore, the review critically addresses the current challenges impeding large-scale adoption, including issues related to cost, scalability, and uniformity of drying. By synthesizing technological innovations, sustainability considerations, and industrial applicability, this review provides a valuable resource for researchers, engineers, and food industry stakeholders, offering a strategic direction toward the implementation of smart, high-performance drying systems that support resilient and sustainable food systems.</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":"145012689","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":"Harnessing Infrared Radiation: Transforming Vegetable Oil Quality, Drying Kinetics, and Bioactive Potential","authors":"Ravi Pandiselvam,&nbsp;Zeynep Tuğba Özaslan,&nbsp;R. Nisha,&nbsp;C. Nickhil,&nbsp;Raj Singh,&nbsp;Aastha Dewan,&nbsp;Naveen Kumar Mahanti,&nbsp;Samiye Adal,&nbsp;Özge Süfer,&nbsp;Gülşah Çalışkan Koç,&nbsp;G. Jeevarathinam","doi":"10.1111/1541-4337.70246","DOIUrl":"10.1111/1541-4337.70246","url":null,"abstract":"<div>\u0000 \u0000 <p>Infrared (IR) radiation, a versatile and efficient heating method, has garnered significant attention in the food and oil processing industries because of its unique heat transfer mechanism and broad range of applications. IR is applied in drying, peeling, decontamination, enzyme inactivation, and roasting, underscoring its potential for energy-efficient, high-quality processing. Its application to oil-bearing materials improves moisture removal rates and supports the preservation of critical quality parameters. The multifaceted impact of IR on vegetable oil processing includes enhanced extraction yields, reduced processing times, and lower energy consumption. It also affects fatty acid (FA) composition, contributing to the stability and preservation of essential FAs. Changes in lipid profiles and minor bioactive compounds have been observed under various IR treatments, highlighting the importance of optimizing process parameters to maintain nutritional and functional properties. Overall, IR processing represents a promising alternative for sustainable and efficient oil processing, warranting further optimization for industrial scalability.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929723","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":"Pleurotus Mushrooms in Nutrition and Health: Clinical and Preclinical Insights for Nutraceutical Development","authors":"Patrícia Lima Araújo,&nbsp;Ediana da Silva Araújo,&nbsp;Erika Mayra de Almeida Barreto,&nbsp;José Luiz de Brito Alves,&nbsp;Kamylla Mylena Souza,&nbsp;Micaelle Oliveira de Luna Freire,&nbsp;Rayane Maria Pessoa de Souza,&nbsp;Fillipe de Oliveira Pereira","doi":"10.1111/1541-4337.70279","DOIUrl":"10.1111/1541-4337.70279","url":null,"abstract":"<p><i>Pleurotus</i> mushrooms are fungi widely consumed due to their high nutritional value and potential applications as nutraceuticals. Their sustainable cultivation and rich composition of bioactive compounds provide significant health benefits. This review examines the scientific evidence regarding the safety, efficacy, and nutraceutical potential of <i>Pleurotus</i> species, focusing on their effects on various human diseases. The review incorporates findings from preclinical, clinical studies, and nutraceutical formulations related to innovative <i>Pleurotus</i>-based products. Preclinical studies have shown that <i>Pleurotus</i> species can reduce inflammatory markers, modulate gut microbiota, and improve lipid and glucose metabolism. As a result, these mushrooms exhibit potential hypoglycemic, anti-obesity, hepatoprotective, neuroprotective, anti-atherogenic, and anticancer properties, along with possible benefits for preventing Alzheimer's disease. Clinical trials suggest that consuming <i>Pleurotus</i> has a positive effect on metabolic parameters in healthy individuals and patients with chronic conditions. However, the variability among studies and the absence of standardized nutraceutical formulations hinder definitive conclusions about their therapeutic efficacy. Despite the promising potential of <i>Pleurotus</i> mushrooms in the nutraceutical sector, future research should focus on developing standardized formulations, optimizing bioavailability, expanding clinical trials, exploring the diversity of native species, and uncovering the underlying mechanisms of action to establish their practical application as nutraceuticals.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70279","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929722","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":"Analytical Approaches for the Identification and Quantification of Key Non-Protein Nitrogen Components in Infant Formula","authors":"Aikaterini Galani,&nbsp;Niamh Gowen,&nbsp;Thomas C. France,&nbsp;James A. O'Mahony,&nbsp;Jonathan O'Regan,&nbsp;David Goulding","doi":"10.1111/1541-4337.70256","DOIUrl":"10.1111/1541-4337.70256","url":null,"abstract":"<div>\u0000 \u0000 <p>This article provides a thorough review of various analytical methods utilized for the identification and quantification of non-protein nitrogen (NPN) components in infant formula (IF), specifically focusing on key NPN components such as urea, nucleotides, and free amino acids. Quantifying these components is essential for ensuring the nutritional quality of IF. The review evaluates the sensitivity, specificity, and applicability of different analytical techniques when applied to a complex matrix (i.e., IF), highlighting the advantages and limitations inherent in each approach. Although numerous methods exist for quantifying the different NPN components, not all are rigorously validated. Additionally, many methods fail to adequately account for matrix effects, which can lead to significant discrepancies in reported values. This review underscores the importance of selecting validated analytical approaches that consider matrix effects to obtain reliable data on NPN components in IF. By enhancing the understanding of NPN quantification in infant nutrition, this work aims to highlight the importance of standardized and validated analytical protocols, thereby improving consistency in the identification and quantification of key NPN components in IF.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144923520","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":"Risk Assessment of Toxic and Potentially Toxic Metals in Raw Goat Milk: A Systematic Review of Global Data and Environmental Factors","authors":"Arlen Carvalho de Oliveira Almeida,&nbsp;Paloma Almeida Rodrigues,&nbsp;Marion Pereira da Costa,&nbsp;Carlos Adam Conte-Junior","doi":"10.1111/1541-4337.70268","DOIUrl":"10.1111/1541-4337.70268","url":null,"abstract":"<p>Goat milk is a culturally and nutritionally significant food worldwide, yet its safety regarding toxic and trace elements remains poorly defined. The absence of geographically balanced surveillance and the variability in contamination across rural, urban, and industrial environments limit reliable risk assessment for human exposure. We hypothesized that raw goat milk acts as a sentinel matrix for chronic exposure to toxic and potentially toxic elements, with risks strongly influenced by production systems and environmental contexts. Accordingly, the objective of this review was to systematically synthesize evidence from 20 studies conducted across Asia, Europe, and North Africa, quantifying toxic metals (arsenic, lead, cadmium, and mercury) and essential elements (chromium, nickel, copper, zinc, iron, manganese, and aluminum) relative to thresholds established by the World Health Organization (WHO), the European Food Safety Authority (EFSA), and the Institute of Medicine (IOM). Results revealed pronounced heterogeneity, with lead reaching 0.382 ± 0.0026 mg/L in rural Algeria, chromium peaking at 16.423 ± 0.349 mg/L in industrial Asaluyeh and 14.211 ± 0.205 mg/L in rural Kaki, Iran, and pediatric estimated daily intakes (EDIs) for Cr up to 2.74 × 10⁻¹ mg/L body weight/day, whereas target hazard quotients (THQs) and hazard index (HI) values exceeded safety thresholds by up to two orders of magnitude. These findings demonstrate that raw goat milk is a heterogeneous yet consistent vector of chronic exposure to toxic elements, demanding harmonized monitoring frameworks, regionally adapted regulatory standards, and integrated risk assessments coupling chemical surveillance with agroecological and public health strategies.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70268","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144923332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties","authors":"Dewei Kong,&nbsp;Qian Liu,&nbsp;Qian Chen,&nbsp;Chao Zhang,&nbsp;Haotian Liu,&nbsp;Baohua Kong","doi":"10.1111/1541-4337.70273","DOIUrl":"10.1111/1541-4337.70273","url":null,"abstract":"<div>\u0000 \u0000 <p>Plant proteins have received increasing attention from food researchers with the growing demand for plant proteins and the emphasis on healthy food and “clean labeling”. However, due to their complex and dense structure and greater susceptibility to external factors, plant proteins exhibit poor functional properties, which are not conducive to processing and application in the food industry. Currently, physical modifications of plant proteins have been increasingly reported to improve their functional properties. To the best of our knowledge, there is a lack of a comprehensive review that systematically sorts out and summarizes the physical modification of plant proteins. Therefore, this review mainly summarizes the mechanisms and influencing factors of physical modifications in plant proteins. Furthermore, this review also summarizes and discusses the effects of physical modifications on the structural and functional properties (solubility, emulsifying, foaming, and gel properties) of plant proteins. Finally, the challenges and the future perspectives on the physical modifications of plant proteins are also summarized. Currently, physical modifications of plant protein are mainly ultrasound and high pressure, followed by cold plasma. Ultrasound, high pressure, cold plasma, and pulsed electric field techniques can be affected by more factors due to the complexity of the equipment. The spectroscopy results confirm that physical modifications play a crucial role in improving the structural properties of plant proteins, including secondary and tertiary structure as well as surface hydrophobicity. In addition, physical modifications have been shown to have a positive effect in improving the functional properties of plant proteins, including solubility, emulsifying, foaming, and gel properties.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144923506","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":"Oral Delivery Systems of Dietary Bioactive Compounds Based on Metal–Organic Frameworks: A Review","authors":"Huanhuan Yang,&nbsp;Qian Luan,&nbsp;Weiliang Guan,&nbsp;Wenqian Nong","doi":"10.1111/1541-4337.70272","DOIUrl":"10.1111/1541-4337.70272","url":null,"abstract":"<div>\u0000 \u0000 <p>Dietary bioactive compounds (DBCs) play a critical role in promoting health, but their low bioavailability presents significant challenges for effective oral delivery. Metal–organic frameworks (MOFs) have emerged as promising carriers for DBCs due to their high loading capacity, tunable pore sizes, and ease of functional modification. This review examines the potential of MOFs as oral delivery systems for DBCs, with a focus on their safety, compatibility, and stability in food applications. MOF-based oral carriers are categorized into two types based on surface modification: (i) pure MOF carriers and (ii) MOF-based composite carriers. Pure MOFs typically enable controlled release via sustained or phosphate-responsive mechanisms, whereas composite systems incorporate bio-derived materials or synthetic polymers to enhance functionality and environmental responsiveness. We further analyze the structural features, gastrointestinal stability, and release behaviors of these carriers, highlighting their capacity to protect DBCs under harsh digestive conditions and facilitate targeted delivery. MOF-based oral delivery systems represent promising candidates for functional food applications. By improving the solubility, stability, and bioactivity of DBCs, these systems significantly enhance the oral bioavailability, thereby enabling more effective health-promoting functions. MOF-based oral delivery systems are poised to broaden the application of DBCs in functional foods and support the advancement of nutritional strategies for disease prevention and health promotion.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144923505","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 Gluten-Based Active and Intelligent Food Packaging: A Review","authors":"Pratap Kalita,&nbsp;Abhinab Goswami,&nbsp;Bitu Gogoi,&nbsp;Lalduhsanga Pachuau,&nbsp;Rinchi Bora,&nbsp;Swarup Roy","doi":"10.1111/1541-4337.70266","DOIUrl":"10.1111/1541-4337.70266","url":null,"abstract":"<div>\u0000 \u0000 <p>Packaging is considered essential for protecting food from spoilage and enhancing food safety. Synthetic, petrochemical-derived plastics are commonly utilized, but improper use and inadequate recycling have resulted in severe environmental impacts and have imposed serious health risks. To address these concerns, biopolymer-based plastics with active and intelligent functions have been increasingly emphasized in the field of food science, with the goal of improving food safety and reducing packaging waste. In this context, gluten, a protein-based biopolymer, could be useful alternative to synthetic polymer and as well as an emerging tactic to fabricate edible and sustainable active and intelligent packaging. Eventhough there are only few article published on gluten-based packaging but yet it received significant attention to the researcher recently. No review comprehensively elucidated the potential of gluten in smart packaging application. This review primarily focuses on the advances in gluten in active and intelligent packaging film. The chemistry, properties, and source of gluten are briefly introduced and followed by the fabrication, characteristics, and properties of active and intelligent system. Gluten-based active and intelligent packaging used to maintain and monitoring various food products while they are being stored are discussed and then, the challenges and future scope of this packaging are debated. It has been demonstrated that gluten may be utilized to create functional smart food packaging. Active and intelligent packaging film/coatings can be developed by mixing gluten and other biopolymers with active ingredients. Gluten-based films and coatings have been shown to be effective in extending shelf-life and enabling real-time monitoring of spoilage in both fresh and processed foods.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914891","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}