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

Shrimp Processing By-Product as Sustainable Resources for Biodegradable and Active Food Packaging Films: A Review. 虾加工副产品作为生物可降解活性食品包装膜的可持续资源研究进展

IF 15.6 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2026-09-01 DOI: 10.1111/1541-4337.70631

Wondemu Bogale Teseme, Shucheng Liu, Jun Zhang, Shuai Wei, Anand Kumar

{"title":"Shrimp Processing By-Product as Sustainable Resources for Biodegradable and Active Food Packaging Films: A Review.","authors":"Wondemu Bogale Teseme, Shucheng Liu, Jun Zhang, Shuai Wei, Anand Kumar","doi":"10.1111/1541-4337.70631","DOIUrl":"10.1111/1541-4337.70631","url":null,"abstract":"The growing environmental burden of petroleum-based plastics and the underutilization of seafood-processing residues have intensified interest in renewable materials for sustainable food packaging. Among marine by-products, shrimp-processing waste, including shells, heads, and tails, represents a particularly valuable biomass because it contains chitin, proteins, minerals, lipids, and carotenoids such as astaxanthin. This review critically examines shrimp as integrated feedstocks for the development of biodegradable and active food packaging films. This review discusses the generation and biochemical composition of shrimp residues, recent advances in the extraction of key functional constituents, and their subsequent conversion into film-forming materials. Particular attention is given to conventional and emerging green extraction approaches, including enzymatic treatments, ultrasound-assisted and microwave-assisted processes, and deep eutectic solvent systems, as well as their effects on polymer purity, molecular structure, and film performance. This review further evaluates formulation strategies and the resulting mechanical, barrier, thermal, optical, antioxidant, antimicrobial, and biodegradation properties of shrimp-derived films. Current evidence indicates that shrimp-based biopolymers, especially chitosan and protein-based systems, offer strong potential for application in the active packaging of highly perishable foods. However, moisture sensitivity, brittleness, raw material variability, processing cost, and scale-up limitations remain major barriers to commercialization. Overall, shrimp-processing by-products provide a promising platform for circular, value-added packaging innovation, and future progress will depend on greener recovery methods, multifunctional film design, and scalable manufacturing routes that meet food safety and industrial performance requirements.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70631"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13551533/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148904907","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

Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods. 生态位构建：调节发酵食品中微生物组合以提高风味和生物活性的合理工程策略。

IF 15.6 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2026-09-01 DOI: 10.1111/1541-4337.70623

Na Li, Ao Zhang, Jiarong Hu, Mengting Yu, Yaao Zhou, Kai Liang, Juan J Román-Camacho, Yanbing Shen, Jia Song, Min Wang, Yu Zheng

{"title":"Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.","authors":"Na Li, Ao Zhang, Jiarong Hu, Mengting Yu, Yaao Zhou, Kai Liang, Juan J Román-Camacho, Yanbing Shen, Jia Song, Min Wang, Yu Zheng","doi":"10.1111/1541-4337.70623","DOIUrl":"10.1111/1541-4337.70623","url":null,"abstract":"Microbial communities serve as metabolic engines that determine the flavor and bioactivity of traditional fermented foods. Nonetheless, the stochastic nature of spontaneous fermentation often leads to niche uncertainty, resulting in inconsistent product quality and unstable functional expression. Transitioning traditional, empirically driven fermentation processes into precisely controllable modern biomanufacturing systems therefore requires an urgent paradigm shift from passive observation to active ecological engineering. In this review, we propose niche construction as a core strategy for the directional manipulation of microbial community assembly. We systematically examine the major dimensions of ecological niches in fermentation systems, including resource, environmental, spatial, and biotic niches, and further discuss how their temporal dynamics regulate microbial community assembly through dispersal, selection, ecological drift, and diversification. In addition, we assess specific engineering strategies based on niche construction, including the precise design of raw material substrates and the dynamic feedback regulation of fermentation parameters. Niche construction can reduce assembly stochasticity by guiding microorganisms from the occupation of available realized niches toward the expression of desired functional niches, thereby stabilizing flavor formation, bioactive metabolite production, and safety-related functions. Looking ahead, we explore the integration of artificial intelligence with multi-omics approaches for real-time niche prediction and the use of 3D printing to create spatially structured substrates, thereby enabling the precise manipulation of microbial spatial niches.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70623"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13534320/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148872305","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

Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation. 通过物理和酶修饰工程缓慢消化淀粉：形成的结构机制。

IF 15.6 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2026-09-01 DOI: 10.1111/1541-4337.70634

Samiah Khalaf Alshammari, Asgar Farahnaky, Ayman Allahham, Billy Lo, Nilesh Nirmal, Mahsa Majzoobi

{"title":"Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation.","authors":"Samiah Khalaf Alshammari, Asgar Farahnaky, Ayman Allahham, Billy Lo, Nilesh Nirmal, Mahsa Majzoobi","doi":"10.1111/1541-4337.70634","DOIUrl":"10.1111/1541-4337.70634","url":null,"abstract":"Dietary starch varies in digestion rate: Rapidly digestible fractions cause sharp postprandial glucose spikes linked to chronic disease, whereas slowly digestible starch (SDS) breaks down gradually, producing a moderate glycemic response. Increasing SDS content is therefore a key objective in developing carbohydrate-rich foods with improved metabolic functionality. Physical, enzymatic, and combined modification strategies have been reported to enhance SDS, but outcomes are often inconsistent, with the same treatment increasing SDS under some conditions while favoring rapidly digestible or resistant fractions under others. The structural basis of this variability, and how conditions can be adjusted to reliably favor SDS formation, remains insufficiently synthesized. This review compiles studies reporting quantified SDS increases relative to unmodified controls following physical, enzymatic, and combined strategies, linking these changes to structural and functional transformations, and addressing conditions under which SDS declines. SDS formation is positioned as crystallization arrested at nucleation, distinct from the chain maturation yielding resistant starch, with chain length, branching density, and granule or matrix architecture governing the balance among SDS, resistant, and rapidly digestible fractions. These insights, together with strategies for recovering SDS when treatments underperform, aim to inform rational design of starch-based foods with tailored digestibility for glycemic management and to help close the gap between laboratory-scale research and commercial translation.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70634"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13534271/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148872308","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

Pathogenic Foodborne Bacteria in the Game Meat of Hunted Large Ungulates-A Systematic Review and Meta-Analysis. 大型有蹄类猎物肉中的致病性食源性细菌——系统综述和荟萃分析。

IF 15.6 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2026-09-01 DOI: 10.1111/1541-4337.70657

Maria Fredriksson-Ahomaa, Silvia Bonardi, Bozena Futoma-Koloch, Ioannis Sakaridis, Jelena Petrovic, Inge Van Damme

{"title":"Pathogenic Foodborne Bacteria in the Game Meat of Hunted Large Ungulates-A Systematic Review and Meta-Analysis.","authors":"Maria Fredriksson-Ahomaa, Silvia Bonardi, Bozena Futoma-Koloch, Ioannis Sakaridis, Jelena Petrovic, Inge Van Damme","doi":"10.1111/1541-4337.70657","DOIUrl":"10.1111/1541-4337.70657","url":null,"abstract":"Zoonotic bacterial pathogens are a major concern for food safety, yet information regarding their occurrence in game meat remains fragmented. This systematic review synthesizes available data on Salmonella spp., Shiga toxin-producing Escherichia coli (STEC), Listeria spp., Yersinia spp., and Campylobacter spp. in game meat from hunted wild ungulates. Relevant studies published between 2004 and 2024 were identified through structured database searches and screened using predefined criteria. Data on host species, diagnostic methods, prevalence estimates, isolate characterization, and antimicrobial resistance (AMR) were extracted. Pooled prevalence estimates were determined, stratified by detection methods (culture-based and PCR-based) and animal groups (suids and ruminants). A total of 46 publications (170 studies; 223 prevalence estimates) were included. Substantial heterogeneity was observed across the studies. PCR-based methods yielded higher detection rates than culture, though the magnitude of the difference varied between pathogens. Pathogen occurrence was generally higher in meat from suids, except for STEC, which was more prevalent in the game meat of ruminants. Although many strains appeared to have lower pathogenic potential compared with those typically implicated in human disease, the presence of specific virulence-associated genes, serogroups, and sequence types linked to human infections indicates that game meat may act as a potential source of infection. AMR was reported in a limited number of studies. Overall, this review highlights substantial methodological variability and important data gaps, particularly regarding virulence-associated genes, genomic characterization, and AMR. More comprehensive studies spanning a broader range of ecological and production contexts are needed to strengthen the evidence base for the microbiological safety of game meat.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70657"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13589185/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149000940","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

Revisiting the PCR-Based Molecular Approaches for Mycotoxigenic Fusarium Species Detection and Quantification in Wheat. 基于聚合酶链反应的小麦产真菌毒素镰刀菌种类检测与定量研究

IF 15.6 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2026-09-01 DOI: 10.1111/1541-4337.70612

Kavitha Vijeandran, Alexey Larionov, Carla Cervini, Katrina Campbell, Sean Walkowiak, Matias Pasquali, Florence Richard-Forget, Neil Brown, Lindy Joy Rose, Carol Verheecke-Vaessen

{"title":"Revisiting the PCR-Based Molecular Approaches for Mycotoxigenic Fusarium Species Detection and Quantification in Wheat.","authors":"Kavitha Vijeandran, Alexey Larionov, Carla Cervini, Katrina Campbell, Sean Walkowiak, Matias Pasquali, Florence Richard-Forget, Neil Brown, Lindy Joy Rose, Carol Verheecke-Vaessen","doi":"10.1111/1541-4337.70612","DOIUrl":"10.1111/1541-4337.70612","url":null,"abstract":"Fusarium species cause yield losses in wheat production through fusarium head blight (FHB) and the associated contamination of regulated mycotoxins, such as trichothecenes and zearalenone. Despite the widespread use of PCR-based molecular approaches for Fusarium detection, quantification, and chemotyping, most primers were developed prior to both modern phylogenetic reclassification and the availability of high-quality genome assemblies, leaving their specificity and robustness largely untested. Existing PCR- and qPCR-based assays for Fusarium detection in wheat were reviewed and re-evaluated in silico using a curated genome panel. Of 53 species-specific primer pairs, 14 (26.4%) achieved high-specificity grades (A-B), whereas 25 (47.2%) were lower performing (D-E), mainly due to cross-reactivity or inconsistent target amplification. Chemotype assays targeting TRI and ZEN genes showed stronger agreement with reported chemotypes, especially for informative TRI loci such as Tri3, Tri7, and Tri12. To support improved qPCR assay design and reporting, we propose FusaMIQE, a Fusarium-adapted framework based on MIQE 2.0 guidelines, tailored to the specific challenges of Fusarium diagnostics in wheat. Together, this manuscript provides the first in silico assessment of PCR/qPCR primers as diagnostic tools for FHB pathogens and associated recommendations for good practice (FusaMIQE) of Fusarium diagnostics in wheat.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70612"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13525088/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148849481","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

Inactivation of Lipase in Grains: Processing Methods, Kinetics, and Storage Stability. 谷物中脂肪酶的失活：加工方法、动力学和储存稳定性。

IF 15.6 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2026-09-01 DOI: 10.1111/1541-4337.70629

Snehasis Chakraborty, Suhan Bheemaiah Balyatanda, Harshavardhan Reddy Settipalli, Bindusri Naraharasetti, Kaliramesh Siliveru

{"title":"Inactivation of Lipase in Grains: Processing Methods, Kinetics, and Storage Stability.","authors":"Snehasis Chakraborty, Suhan Bheemaiah Balyatanda, Harshavardhan Reddy Settipalli, Bindusri Naraharasetti, Kaliramesh Siliveru","doi":"10.1111/1541-4337.70629","DOIUrl":"10.1111/1541-4337.70629","url":null,"abstract":"Lipase activity in grains is a critical factor limiting the shelf-life of whole-grain flours and brans. Inside intact kernels, lipase and its substrates are separated by structural barriers. Once lipase is in contact with the substrate (triacylglycerols, TAGs) after milling, it hydrolyzes TAGs into free fatty acids (FFAs), and the grain matrices become rancid, a condition known as hydrolytic rancidity. Further oxidation of FFAs produces aldehydes and ketones, generating off-flavors and compromising sensory quality and product acceptability. This review consolidates recent advances in lipase inactivation using various thermal, nonthermal, ozone exposure, and salt conditioning across different grain matrices. Superheated steam and atmospheric cold plasma were the most effective thermal and nonthermal treatments, respectively, achieving 100% and 97% lipase inactivation in wheat, while salt conditioning provided only partial activity (55%) suppression. The extent of inactivation depends on the matrices and grain type, treatment type, and intensity. Lipase inactivation kinetics were described using first, fractional, and nth-order models, and the rate constants (k, min-1) were compared across treatments and grain types. The effects of residual lipase activity and storage stability of lipids in grain-based matrices were evaluated using mixed correlation and multivariate analyses. The unifying mechanistic outcome was disruption of the lipase lid domain and catalytic triad, and changes in conformational structures, though the reversibility of these structural changes varied across treatments. Thus, this review provides a cross-grain comparative framework to guide the design of grain-specific lipase stabilization strategies for producing shelf-stable whole-grain flour and bran products.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70629"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13544597/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890612","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

Correction to "Unveiling the Complexity of Pu-Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience". 对“揭示普洱茶风味的复杂性：综合化学、加工和感觉神经科学”的更正。

IF 15.6 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2026-09-01 DOI: 10.1111/1541-4337.70619

引用次数: 0

Rapid and Green Extraction of Food Contaminants: Integrating Advanced Porous Materials and Miniaturized Functional Platforms for Chromatographic and Mass Spectrometric Analysis. 食品污染物的快速和绿色提取：集成先进的多孔材料和微型功能平台的色谱和质谱分析。

IF 15.6 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2026-09-01 DOI: 10.1111/1541-4337.70652

Zheyuan Yao, Youle Tu, Shengmei Tai, Xinyan Guo, Jun Hu, Wei Ma, Zhouping Wang, Qing Shen, Chifang Peng

{"title":"Rapid and Green Extraction of Food Contaminants: Integrating Advanced Porous Materials and Miniaturized Functional Platforms for Chromatographic and Mass Spectrometric Analysis.","authors":"Zheyuan Yao, Youle Tu, Shengmei Tai, Xinyan Guo, Jun Hu, Wei Ma, Zhouping Wang, Qing Shen, Chifang Peng","doi":"10.1111/1541-4337.70652","DOIUrl":"10.1111/1541-4337.70652","url":null,"abstract":"The rapid and reliable monitoring of trace contaminants through chromatographic and mass spectrometric analysis is a very important but challenging task in food safety monitoring, in which efficient sample pretreatment is critical. Integrating advanced porous materials (e.g., metal-organic frameworks, covalent organic frameworks, and molecularly imprinted polymers) with miniaturized functional platforms (e.g., metal probes, wooden tips, and filter paper) offers a promising solution. This \"porous material to miniaturized platform\" integration enables green and efficient sample pretreatment for chromatographic and mass spectrometric systems. When coupled with ambient mass spectrometry (AMS), this integration further enhances detection efficiency and enables on-site screening of food contaminants. This review systematically summarizes the recent advancements in rapid and green sample preparation for chromatographic and mass spectrometric detection, highlighting how the integration of porous materials with miniaturized platforms enhances sensitivity and selectivity in food contaminant analysis. Their latest applications in detecting pesticide residues, veterinary drugs, biotoxins, and processing contaminants are outlined. Finally, we conclude by discussing the challenges and future perspectives, including material stability in real matrices, artificial intelligence-assisted material design, platform-instrument integration, and method standardization. This work is expected to encourage consolidated efforts across porous materials, miniaturized platforms, and chromatographic/mass spectrometric detection, ultimately inspiring routine, on-site, and green analysis of food contaminants.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70652"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13579504/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148975189","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

Biomimetic Design of Biopolymer-Based Water-Resistant Food Packaging Materials. 生物聚合物基食品防水包装材料的仿生设计。

IF 15.6 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2026-09-01 DOI: 10.1111/1541-4337.70653

Ajahar Khan, Zohreh Riahi, Ruchir Priyadarshi, Jong-Whan Rhim

{"title":"Biomimetic Design of Biopolymer-Based Water-Resistant Food Packaging Materials.","authors":"Ajahar Khan, Zohreh Riahi, Ruchir Priyadarshi, Jong-Whan Rhim","doi":"10.1111/1541-4337.70653","DOIUrl":"10.1111/1541-4337.70653","url":null,"abstract":"With the growing demand for sustainable and eco-friendly food packaging, biopolymer-based materials are emerging as promising candidates due to their recyclability, biodegradability, and food safety. However, in practical applications dealing with high moisture content or perishable foods, their lack of water resistance poses a significant barrier, limiting their widespread use. This review comprehensively summarizes recent advances in biomimetic strategies to overcome these limitations of biopolymer-based packaging, focusing specifically on water resistance and hydrophobic biopolymer-based packaging systems. Inspired by natural surfaces, such as lotus leaves, mussel adhesive layers, insect cuticles, and nacre, researchers have developed functional films through nanocomposite reinforcement, hierarchical surface structuring, and chemical or biomimetic surface modification. It further provides an in-depth discussion of fabrication techniques, structure-function relationships, and real-world food applications, including fruits, vegetables, meat, seafood, bakery products, and liquid foods. It also highlights current challenges in scalability, biodegradability, and reproducibility, while introducing new tools, such as advanced characterization and machine learning, to accelerate innovation. Focusing specifically on water resistance, a crucial performance indicator, this review offers insights into developing robust, sustainable, and functional food packaging systems that can replace petroleum-based plastics. Key findings suggest that nature-inspired designs significantly improve water repellency without compromising biodegradability. Looking forward, bioinspired biopolymer systems hold strong potential to reshape future food packaging by aligning environmental safety with practical performance.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70653"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13579505/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148975213","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

Oilseed Germination: Mobilization of Lipids and Lipid-Soluble Bioactive Concomitants for Nutritional Enhancement. 油籽萌发：脂质动员和脂溶性生物活性助剂的营养增强。

IF 15.6 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2026-09-01 DOI: 10.1111/1541-4337.70646

Xuemei He, Chenxin Huang, Liping Wang, Jie Qiang, Yongsheng Cao, Guoyi Qu, Yuan Gao, Qi Li, Xiuzhu Yu

{"title":"Oilseed Germination: Mobilization of Lipids and Lipid-Soluble Bioactive Concomitants for Nutritional Enhancement.","authors":"Xuemei He, Chenxin Huang, Liping Wang, Jie Qiang, Yongsheng Cao, Guoyi Qu, Yuan Gao, Qi Li, Xiuzhu Yu","doi":"10.1111/1541-4337.70646","DOIUrl":"https://doi.org/10.1111/1541-4337.70646","url":null,"abstract":"Global oilseed cultivation areas and edible consumptions are substantial, increasing demand for optimized oilseed quality. Germination, a green process for enhancing nutritional value of oilseeds, promotes the transfer of carbon sources from primary metabolites to the synthesis of secondary metabolites through physiological regulation. This article systematically reviews germination process, oil body alterations, lipid changes, and variations in the content, composition, and distribution of lipid-soluble bioactive concomitants, including phenolic acids, flavonoids, stilbenes, tocopherols, sterols, carotenoids, chlorophylls, γ-oryzanol, and isothiocyanates. Lipids of nondormant oilseeds are catabolized, oxidized, and synthesized in oil bodies, peroxisomes, mitochondria, cytosol, and endoplasmic reticulum as oil bodies migrate, changing lipid composition, fatty acid chain length, and saturation. Germination-activated gene transcription and enzyme expression in pathways of production, conversion, and oxidation about lipid-soluble bioactive concomitants, increasing levels of free or higher active forms. Recent studies integrating genomics, transcriptomics, proteomics, lipidomics, and metabolomics related to germination have provided that oilseed germination is driven by highly coordinated transcriptional, posttranscriptional, and metabolic regulation. These regulatory networks reprogram lipid mobilization and bioactive compound responses at the molecular level and are predominantly concentrated in growth regions that are highly susceptible to environmental influences. Germinated oilseeds have better physiological benefits, including antioxidation, anti-inflammation, immunity enhancement, and metabolic regulation, indirectly optimizing germinated seed oil quality. Collectively, this review analyses germination's effects on improving oilseed quality across plant physiology, substance optimization, and edible value.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70646"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149023302","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