Comprehensive Reviews in Food Science and Food Safety最新文献_第5页

Recent advances in research on biomass-based food packaging film materials 生物质基食品包装薄膜材料的研究进展。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-15 DOI: 10.1111/1541-4337.70093

Yanlu Mu, Shenghua Lv, Jinru Liu, Jiahao Tong, Leipeng Liu, Jiaqi Wang, Tingxiang He, Dequan Wei

{"title":"Recent advances in research on biomass-based food packaging film materials","authors":"Yanlu Mu, Shenghua Lv, Jinru Liu, Jiahao Tong, Leipeng Liu, Jiaqi Wang, Tingxiang He, Dequan Wei","doi":"10.1111/1541-4337.70093","DOIUrl":"10.1111/1541-4337.70093","url":null,"abstract":"Although traditional petroleum-based packaging materials pose environmental problems, biodegradable packaging materials have attracted extensive attention from research and industry for their environmentally friendly properties. Bio-based films, as an alternative to petroleum-based packaging films, demonstrate their significant advantages in terms of environmental friendliness and resource sustainability. This paper provides an insight into the development of biomass food packaging films such as cellulose, starch, chitosan, and gelatine, including their properties, methods of preparation (e.g., solution casting, extrusion blow molding, layer-by-layer assembly, and electrostatic spinning), and applications in food packaging. Through these preparation methods, the paper analyzes how the properties of the films can be effectively tuned and optimized to meet specific packaging needs. It was found that biomass film materials for food packaging not only possess functional properties such as antimicrobial, preservation, and indication, but also that their continued material innovation and technological improvements offer promising prospects for their use in commercial applications. These advances could help advance the global sustainable development goals, while showing great potential for improving food safety and extending shelf life. Future research will further explore new functions and applications of biomass films, providing additional solutions for environmental protection and sustainability.","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":"142982311","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

Recent advances in pressurized hot water extraction/modification of polysaccharides: Structure, physicochemical properties, bioactivities, and applications 加压热水提取/改性多糖的研究进展：结构、理化性质、生物活性及应用。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-15 DOI: 10.1111/1541-4337.70104

Jiangfei Li, Guanjun Ye, Junwen Wang, Ting Gong, Jianlong Wang, Deyong Zeng, Alejandro Cifuentes, Elena Ibañez, Haitian Zhao, Weihong Lu

{"title":"Recent advances in pressurized hot water extraction/modification of polysaccharides: Structure, physicochemical properties, bioactivities, and applications","authors":"Jiangfei Li, Guanjun Ye, Junwen Wang, Ting Gong, Jianlong Wang, Deyong Zeng, Alejandro Cifuentes, Elena Ibañez, Haitian Zhao, Weihong Lu","doi":"10.1111/1541-4337.70104","DOIUrl":"10.1111/1541-4337.70104","url":null,"abstract":"Pressurized hot water, as a green and efficient physical treatment technology, has been widely utilized for the extraction and modification of polysaccharides, with the objective of enhancing the physicochemical properties and biological activities of polysaccharides applied in food systems. This article reviews the recent advances regarding the effects of pressurized hot water treatment (extraction and modification) on polysaccharide extraction rates, structure, physicochemical properties, and bioactivities. The potential modes and mechanisms of polysaccharides subjected to pressurized hot water treatment and the relevant applications of these treated polysaccharides are also thoroughly discussed. Finally, the challenges that it may encounter in commercial applications are analyzed, and the future trends in this field are envisioned. This article will be of great value for the scientific elucidation of polysaccharides treated with pressurized hot water and their potential food applications.","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":"142982265","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

Functional microbiome assembly in food environments: addressing sustainable development challenges 食品环境中的功能性微生物群组装：应对可持续发展挑战。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-10 DOI: 10.1111/1541-4337.70074

Yao Gu, Tingting Liu, Waleed Al-Ansi, Haifeng Qian, Mingcong Fan, Yan Li, Li Wang

{"title":"Functional microbiome assembly in food environments: addressing sustainable development challenges","authors":"Yao Gu, Tingting Liu, Waleed Al-Ansi, Haifeng Qian, Mingcong Fan, Yan Li, Li Wang","doi":"10.1111/1541-4337.70074","DOIUrl":"10.1111/1541-4337.70074","url":null,"abstract":"The global food system faces numerous challenges, creating an urgent need for sustainable reform. Functional microbiome assemblies offer transformative potential by endowing microbial foods with diverse, beneficial characteristics. These assemblies can dynamically influence specific food systems, positioning them as a promising approach for reshaping food production. However, the current applications and types of microbiome assemblies in foods remain limited, with a lack of effective screening and regulatory methods. This review introduces the functions and practical approaches for implementing microbiome assemblies in food systems alongside future directions for enhancing their applications. Several ecological studies evaluated how to regulate functional output and revealed that environmental conditions, which shape the niche for species survival, significantly influenced the functional output of microbiomes. Building on this theoretical foundation, this review presents a model for functional output comprising niche conditions, functional gene codes, and corresponding functional outputs. This model is illustrated with examples to explore sustainable applications and regulatory mechanisms for functional microbiome assemblies. By highlighting the roles of functional outputs in food systems and examining the potential for food environments to induce and modulate microbiome functions, this review provides a roadmap to address emerging challenges in food sustainability.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941932","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

Tenderness in meat and meat alternatives: Structural and processing fundamentals 肉类和肉类替代品的嫩度：结构和加工基础。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-09 DOI: 10.1111/1541-4337.70033

Hexiang Xie, Lutz Grossmann

{"title":"Tenderness in meat and meat alternatives: Structural and processing fundamentals","authors":"Hexiang Xie, Lutz Grossmann","doi":"10.1111/1541-4337.70033","DOIUrl":"10.1111/1541-4337.70033","url":null,"abstract":"The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the tenderness and related texture attributes in plant-based meats to increase consumer acceptance. A deeper understanding of tenderness including the differences and similarities between meat and meat alternatives is crucial to developing products that meet consumer expectations, as it directly influences consumer acceptance. Meat tenderness is commonly quantified using sensory evaluation and instrumental tests and is influenced by various factors such as the intrinsic features of the animal before the slaughter, naturally occurring proteolysis during the post-slaughter process, and several tenderization techniques. In contrast, meat alternative tenderness can be actively tailored through the selection of ingredients and the operating conditions of the structuring process. Especially, extrusion parameters such as moisture content and barrel temperature can greatly modulate tenderness-related attributes. Postprocessing methods that have traditionally been utilized for tenderizing have also been applied to meat alternatives, but more studies are needed to fully reveal the underlying mechanisms. This review offers an overview and critical discussion on tenderness, covering the structural origins, influencing factors, analytical methods, oral processing, and tenderization processes for both meat and meat alternatives. The discussion is based on the existing knowledge of muscle tissue, which evolves to critically reviewing how this understanding can be applied to the textural attributes of meat alternatives and what kind of novel tenderization techniques can be developed for these new sustainable food products.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941947","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

Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development 人工智能与食品香精：人工智能模型如何塑造未来以及香精食品发展的革命性技术。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-09 DOI: 10.1111/1541-4337.70068

Zhiyong Cui, Chengliang Qi, Tianxing Zhou, Yanyang Yu, Yueming Wang, Zhiwei Zhang, Yin Zhang, Wenli Wang, Yuan Liu

{"title":"Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development","authors":"Zhiyong Cui, Chengliang Qi, Tianxing Zhou, Yanyang Yu, Yueming Wang, Zhiwei Zhang, Yin Zhang, Wenli Wang, Yuan Liu","doi":"10.1111/1541-4337.70068","DOIUrl":"10.1111/1541-4337.70068","url":null,"abstract":"The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substances in a digital environment, saving time and resources. More and more research will use AI and big data to enhance product flavor, improve product quality, meet consumer needs, and drive the industry toward a smarter and more sustainable future. In this review, we elaborate on the mechanisms of flavor recognition and their potential impact on nutritional regulation. With the increase of data accumulation and the development of internet information technology, food flavor databases and food ingredient databases have made great progress. These databases provide detailed information on the nutritional content, flavor molecules, and chemical properties of various food compounds, providing valuable data support for the rapid evaluation of flavor components and the construction of screening technology. With the popularization of AI in various fields, the field of food flavor has also ushered in new development opportunities. This review explores the mechanisms of flavor recognition and the role of AI in enhancing food flavor analysis through high-throughput omics data and screening technologies. AI algorithms offer a pathway to scientifically improve product formulations, thereby enhancing flavor and customized meals. Furthermore, it discusses the safety challenges of integrating AI into the food flavor industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941908","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

Macauba (Acrocomia ssp.) fruits: A comprehensive review of nutritional and phytochemical profiles, health benefits, and sustainable oil production 澳门（Acrocomia ssp.）果实：营养和植物化学特征，健康益处和可持续油脂生产的综合综述。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-08 DOI: 10.1111/1541-4337.70097

Guilherme Dallarmi Sorita, Simone Palma Favaro, Rossano Gambetta, Alan Ambrosi, Marco Di Luccio

{"title":"Macauba (Acrocomia ssp.) fruits: A comprehensive review of nutritional and phytochemical profiles, health benefits, and sustainable oil production","authors":"Guilherme Dallarmi Sorita, Simone Palma Favaro, Rossano Gambetta, Alan Ambrosi, Marco Di Luccio","doi":"10.1111/1541-4337.70097","DOIUrl":"10.1111/1541-4337.70097","url":null,"abstract":"Macauba is an underexplored palm with significant potential for food-grade vegetable oil production. Its fruits yield two distinct sources of oil, the pulp and the kernel, each with its unique composition, emerging as a potential vegetable oil source with high competitiveness with well-established conventional oil sources. Besides the oil, macauba fruits are rich in essential nutrients, including proteins, minerals, vitamins, dietary fiber, and phytochemicals, with outstanding health benefits. Macauba processing generates valuable co-products, including the epicarp, pulp and kernel cakes, and endocarp, which have considerable potential for enhancing the macauba production chain. This review explores the nutritional and phytochemical profile of macauba, its health benefits, and the potential for exploiting its co-products. Innovative extraction methods and a comprehensive strategy for producing multiple products from macauba co-products are also highlighted as opportunities to achieve sustainable development goals and a circular economy in macauba fruit processing.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941938","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

Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review 影响鱼糜胶凝性能的因素及天然添加剂凝胶强化策略综述。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-08 DOI: 10.1111/1541-4337.70067

Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, Bin Zheng, Yan Xu, Yuanpei Gao, Ru Jia, Pingping Gao, Yanhong He

{"title":"Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review","authors":"Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, Bin Zheng, Yan Xu, Yuanpei Gao, Ru Jia, Pingping Gao, Yanhong He","doi":"10.1111/1541-4337.70067","DOIUrl":"10.1111/1541-4337.70067","url":null,"abstract":"Gelation and gel properties are crucial to surimi-based seafood products, and many factors significantly influence surimi gel quality. Although physical and chemical modifications can improve surimi gel performance, challenges such as high cost, difficulties in industrialization and environmental pollution pose significant barriers to their practicality. Natural additives offer a promising alternative by reinforcing and improving the characteristics of surimi gel through mechanisms such as protein conformational transformation, protein denaturation, and altered chemical forces. By incorporating different substances into surimi gel, it is possible to tune the interaction between the additives and the myofibrillar proteins, thus enhancing the gelation process and achieving the desired textural profiles. This review comprehensively explored the factors influencing the surimi gelation chemistry, with a focus on how the natural additives such as proteins, lipids, polysaccharides, salts, enzymes, and extracts impact the surimi gel properties. It elucidated the reinforcing mechanisms of these additives and proposed a general interaction model between natural substance and myofibrillar proteins. Furthermore, this review well established the interrelation between the performance and mechanism of enhancement effects of typical natural substances on surimi gels and provided new insights on tuning surimi gelation and gel properties by adding natural additives with specific physicochemical properties, thus facilitating the production of high-quality surimi products with satisfactory gel characteristics in food industry.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941927","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

Occurrence, toxicity, dietary exposure, and management of Alternaria mycotoxins in food and feed: A systematic literature review 在食品和饲料中发生、毒性、饮食暴露和管理交替菌毒素：系统的文献综述。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-02 DOI: 10.1111/1541-4337.70085

Yimin Zhang, Cheng Liu, H. J. van der Fels-Klerx

{"title":"Occurrence, toxicity, dietary exposure, and management of Alternaria mycotoxins in food and feed: A systematic literature review","authors":"Yimin Zhang, Cheng Liu, H. J. van der Fels-Klerx","doi":"10.1111/1541-4337.70085","DOIUrl":"10.1111/1541-4337.70085","url":null,"abstract":"Alternaria mycotoxins are emerging contaminants frequently detected in food products and threaten human health. This systematic review aims to provide an up-to-date overview of scientific data and knowledge and gaps therein of natural occurrence, toxicological effects, dietary exposure, and prevention and control management of Alternaria mycotoxins in food and feed. A systematic review has been performed, using the databases Scopus and PubMed, retrieving relevant scientific papers published in English from 2011 to 2024. Alternaria mycotoxins are widely present in various food and feed products, with tomatoes and cereals being the most contaminated products. From the Alternaria mycotoxins, tenuazonic acid (TeA) and alternariol were reported with the highest detection rate and concentrations. Identified toxicological effects vary between the different Alternaria mycotoxins and include carcinogenicity, immune toxicity, cytotoxicity, and genotoxicity. Dietary exposure assessments for Alternaria mycotoxins have been conducted in several countries but vary in their scope. The calculations and risk values suggest that exposure of children to TeA via their diet is close to their tolerable daily intake. A similar finding has been reported for exposure of adults to alternariol and alternariol monomethyl ether via food consumption. Most Alternaria mycotoxins are heat-stable and cannot easily be removed during food processing; therefore, prevention and control measures for Alternaria mycotoxin contamination in food and feed are crucial. Fungicide and biocontrol applications have been shown effective in reducing Alternaria fungal growth and toxin production, and the development of predictive models may be promising. Collectively, they can contribute to mitigating the impact of Alternaria mycotoxins on human health.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11695269/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142918820","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

Enhancing drying characteristics and quality of fruits and vegetables using biochemical drying improvers: A comprehensive review 利用生化干燥改进剂提高果蔬干燥特性和品质：综述。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-02 DOI: 10.1111/1541-4337.70094

Kui Suo, Zhenfeng Yang, Lili Wu, Yang Zhang, Yabin Feng, Baoguo Xu, Cunshan Zhou, Liyu Shi, Wei Chen

{"title":"Enhancing drying characteristics and quality of fruits and vegetables using biochemical drying improvers: A comprehensive review","authors":"Kui Suo, Zhenfeng Yang, Lili Wu, Yang Zhang, Yabin Feng, Baoguo Xu, Cunshan Zhou, Liyu Shi, Wei Chen","doi":"10.1111/1541-4337.70094","DOIUrl":"10.1111/1541-4337.70094","url":null,"abstract":"Traditional drying is a highly energy-intensive process, accounting for approximately 15% of total manufacturing cost, it often resulting in reduced product quality due to low drying efficiency. Biological and chemical agents, referred to as biochemical drying improvers, are employed as pretreatments to enhance both drying characteristics and quality attributes of fruits and vegetables. This article provides a thorough examination of various biochemical drying improvers (including enzymes, microorganisms, edible film coatings, ethanol, organic acids, hyperosmotic solutions, ethyl oleate alkaline solutions, sulfites, cold plasma, carbon dioxide, ozone, inorganic alkaline agents, and inorganic salts) and their effects on improving the drying processes of fruits and vegetables. Additionally, it introduces physical drying improvers (including ultrasonic, pulsed electric field, vacuum, and others) to enhance the effects of biochemical drying improvers. Pretreatment with biochemical agents not only significantly enhances drying characteristics but also preserves or enhances the color, texture, and bioactive compound content of the dried products. Meanwhile, physical drying improvers reduce moisture diffusion resistance through physical modifications of the food materials, thus complementing biochemical drying improvers. This integrated approach mitigates the energy consumption and quality degradation typically associated with traditional drying methods. Overall, this review examines the role of biochemical agents in enhancing the drying characteristics and quality of fruits and vegetables, offering a comprehensive strategy for energy conservation and quality improvement.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142918819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment 超声预处理对食品过敏原加工技术的影响综述：致敏性、营养价值、技术功能特性和安全性评价。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-01-02 DOI: 10.1111/1541-4337.70100

Lidong Pang, Chen Chen, Ming Liu, Zhen Huang, Wei Zhang, Jia Shi, Xinyan Yang, Yujun Jiang

{"title":"A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment","authors":"Lidong Pang, Chen Chen, Ming Liu, Zhen Huang, Wei Zhang, Jia Shi, Xinyan Yang, Yujun Jiang","doi":"10.1111/1541-4337.70100","DOIUrl":"10.1111/1541-4337.70100","url":null,"abstract":"Many proteins are essential food components but also major allergens. Reducing protein allergenicity while preserving its nutritional value and technofunctional properties has always been the goal of the food industry. Ultrasound (US) is a green processing method for modifying proteins. In addition, US pretreatment combined with other processing techniques (USPCT) has been increasingly used in the food industry. Therefore, this review presents an overview of recent advances in the impact of US and USPCT (US-combined enzymatic hydrolysis [USCE], US-combined glycation [USCG], and US-combined polyphenol conjugation [USCP]) on the allergenicity, nutritional value, and technofunctional properties of food allergens. We discuss the potential mechanisms, advantages, and limitations of these technologies for improving the properties of proteins and analyze their safety, challenges, and corresponding solutions. It was found that USPCT can improve the efficiency and effectiveness of different methods, which in turn can be more effective in reducing protein allergenicity and improving the nutritional value and functional properties of processed products. Future research should start with new processing methods, optimization of process conditions, industrial production, and the use of new research techniques to promote technical progress. This paper is expected to provide reference for the development of high-quality hypoallergenic protein raw materials.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 1","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142918817","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