Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Emerging Strategies for Tailoring Functionality in Protein-Polysaccharide Biocomposite Films for Food Packaging: A Review.","authors":"Ainaz Alizadeh, Leila Roufegarinejad, Arezou Habibzadeh Khiabani, Perihan Kubra Akman, Omer Said Toker","doi":"10.1111/1541-4337.70658","DOIUrl":"https://doi.org/10.1111/1541-4337.70658","url":null,"abstract":"<p><p>Environmental concerns regarding petroleum-based plastics have accelerated the search for renewable food packaging materials. Protein-polysaccharide composites are strong candidates due to their inherent biodegradability and film-forming properties. Blending these biopolymers offers a pathway to balanced structural and functional performance; yet practical application remains limited by poor moisture resistance, limited mechanical stability, and interfacial incompatibility. This review critically examines recent advances in double-based protein-polysaccharide composite films, with particular emphasis on the effectiveness of current modification strategies. On the basis of findings, hydrophobic compounds primarily improve water-vapor barrier properties, nanomaterials are more effective for mechanical reinforcement, and treatments, such as Maillard-type cross-linking, pulsed electric field, cold plasma, and ultrasound, can improve film network structure through modified intermolecular interactions. A critical limitation in existing research is the lack of a standardized framework that links specific structural defects to optimal modification pathways. This review addresses this gap and proposes future priorities: improving phase compatibility, developing scalable green processing, and validating film performance under real food packaging conditions.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70658"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149023325","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 Food Allergens and Emerging Biosensing Technologies.","authors":"Maojie Hu, Youfa Wang, Yuxin Wang, Liqiushi Deng, Geoffrey I N Waterhouse, Vijaya Raghavan, Jin Wang","doi":"10.1111/1541-4337.70654","DOIUrl":"10.1111/1541-4337.70654","url":null,"abstract":"<p><p>Food allergies have become a worldwide public health issue, highlighting the critical need for rapid, sensitive, and field-deployable detection strategies. While traditional detection methods offer high accuracy, their high cost, operational complexity, and lengthy analysis time limit their applicability for rapid screening purposes. Emerging biosensing technologies offer innovative solutions. This review first outlined the characteristics of food allergens and conventional detection approaches and subsequently provided a systematic summary of recent developments in fluorescence, colorimetric, surface-enhanced Raman scattering, surface plasmon resonance, and electrochemical sensors, classified according to their signal transduction mechanisms. Furthermore, this review examined the underlying principles, signal amplification mechanisms, analytical performance, and practical validation of different sensor platforms in real-sample analysis. Current challenges include matrix interference, limited multiplexing, poor long-term stability, and the high cost of recognition elements. Future development directions encompass antifouling interfaces, high-throughput platforms, self-powered and wearable technologies, standardized evaluation frameworks, and artificial intelligence algorithms. This review aimed to offer both a theoretical framework and directional guidance to inform future studies and practical implementations of rapid food allergen detection technologies.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":"e70654"},"PeriodicalIF":15.6,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13598900/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149023345","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":"Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques","authors":"Federico Drudi,&nbsp;Silvia Tappi,&nbsp;Urszula Tylewicz","doi":"10.1111/1541-4337.70581","DOIUrl":"https://doi.org/10.1111/1541-4337.70581","url":null,"abstract":"<p>Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant-based and gluten-free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and technological constraints. Overcoming these challenges requires targeted functionalization strategies designed to impart improved and predictable techno-functional properties. This review describes the characteristics of pulse flours and assesses both conventional (thermal, biological, and chemical) and innovative modification techniques, with particular emphasis on the application of nonthermal technologies and the main techno-functional aspects. Thermal methods are the most studied, primarily inducing starch gelatinization and protein denaturation, generally improving water- and oil-holding capacities but often reducing foaming and emulsifying properties. In contrast, biological methods (germination and fermentation) generally have a positive effect on aroma and typically lower pasting viscosity. Interestingly, the application of innovative nonthermal technologies is understudied in pulse flour matrices, although substantial research has been carried out on the main isolated components (starches, proteins, and fibers). The basic working principles of each technology and the available studies applying them to pulses are discussed, focusing on both static and dynamic high-pressure processing, ultrasound, cold plasma, and pulsed electric fields. The selection of the optimal functionalization approach must be based not only on an understanding of the underlying mechanism but also on a clear view of the intended final application to ensure the desired ingredient performance and economic feasibility.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70581","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784498","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":"Correction to “Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation”","authors":"","doi":"10.1111/1541-4337.70600","DOIUrl":"https://doi.org/10.1111/1541-4337.70600","url":null,"abstract":"&lt;p&gt;Febrianto, N. A., and F. Zhu. 2026. Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation. &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt;, 25, no. 3: e70503. https://doi.org/10.1111/1541-4337.70503&lt;/p&gt;&lt;p&gt;Following the recent species delimitation proposed by Davis et al. (2025), Liberica and Excelsa are treated here as distinct species, &lt;i&gt;Coffea liberica&lt;/i&gt; and &lt;i&gt;Coffea dewevrei&lt;/i&gt;, respectively, rather than as botanical varieties of &lt;i&gt;Coffea liberica&lt;/i&gt;, previously referred to as &lt;i&gt;Coffea liberica&lt;/i&gt; var. &lt;i&gt;liberica&lt;/i&gt; and &lt;i&gt;Coffea liberica&lt;/i&gt; var. &lt;i&gt;dewevrei&lt;/i&gt;. In this article, “Liberoid” is used as an informal term reflecting usage in some industry and nontaxonomic contexts, whereas species-level interpretation follows the recent classification of &lt;i&gt;Coffea liberica&lt;/i&gt;, &lt;i&gt;Coffea dewevrei&lt;/i&gt;, and &lt;i&gt;Coffea klainei&lt;/i&gt;. These corrections clarify the relationship between older studies cited in this article and the recent species-level classification. These updates improve the taxonomic accuracy and current relevance of the review but do not change its main conclusions.&lt;/p&gt;&lt;p&gt;New references have been added to the correction:&lt;/p&gt;&lt;p&gt;“Davis, A. P. 2024. Beyond the Orthodoxy: An Overview of the Potential of ‘Other’ Coffee Species for Crop Use and their Associated Challenges. &lt;i&gt;Proceedings&lt;/i&gt;, &lt;i&gt;109&lt;/i&gt;: 4. https://doi.org/10.3390/ICC2024-18155”&lt;/p&gt;&lt;p&gt;“Davis, A. P., A. Shepherd-Clowes, K. W. T. Lee, D. M. Jitam, A. Clayre, A. Dashrath, and J. Viruel. 2026. Genomic Elucidation of Hybridization between Liberica and Excelsa Coffee and its Implications for Coffee Crop Development. &lt;i&gt;Scientific Reports&lt;/i&gt;, https://doi.org/10.1038/s41598-026-49305-5”&lt;/p&gt;&lt;p&gt;In the “&lt;b&gt;Abstract&lt;/b&gt;” section, the first sentence was incorrect. &lt;b&gt;This should read&lt;/b&gt; “Liberoid coffee is gaining attention for its unique chemical composition and sensory potential.”&lt;/p&gt;&lt;p&gt;In the “&lt;b&gt;Keywords&lt;/b&gt;,” the term “Libericoid coffee” was added.&lt;/p&gt;&lt;p&gt;In paragraph 1 of the “&lt;b&gt;Introduction&lt;/b&gt;,” sentences 1 and 2 were incorrect. &lt;b&gt;These should read&lt;/b&gt; “Liberica and Excelsa coffees are re-emerging crops that are increasingly gaining importance in the global coffee market (K. W. T. Lee 2024; Davis et al. 2022). “Liberoid” is a popular term referring collectively to the Liberica coffee (previously classified as &lt;i&gt;C&lt;/i&gt;. &lt;i&gt;liberica&lt;/i&gt; var. &lt;i&gt;liberica&lt;/i&gt;) and Excelsa (previously classified as &lt;i&gt;C&lt;/i&gt;. &lt;i&gt;liberica&lt;/i&gt; var. &lt;i&gt;dewevrei&lt;/i&gt;). Recently, these coffees have been identified as different species via genomic research: &lt;i&gt;Coffea liberica&lt;/i&gt; (replacing &lt;i&gt;C. liberica&lt;/i&gt; var. &lt;i&gt;liberica&lt;/i&gt;) for Liberica coffee and &lt;i&gt;C&lt;/i&gt;. &lt;i&gt;dewevrei&lt;/i&gt; (replacing &lt;i&gt;C. liberica&lt;/i&gt; var. &lt;i&gt;dewevrei&lt;/i&gt;) for Excelsa coffee (Davis et al. 2022, 2025). Taxonomically, the term “Libericoid” is used to accommodate these different coffee species (Davis 2024).”&lt;/p&gt;&lt;p&gt;In paragraph 1 of the “&lt;b&gt;Introduc","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70600","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753955","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":"Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design","authors":"Yantong Li,&nbsp;Cewen Yang,&nbsp;Xinyi Zhang,&nbsp;Yuanpei Gao,&nbsp;Dayong Zhou,&nbsp;Deyang Li","doi":"10.1111/1541-4337.70601","DOIUrl":"https://doi.org/10.1111/1541-4337.70601","url":null,"abstract":"<div>\u0000 \u0000 <p>Aquatic gel foods, including surimi, minced crustacean products, and algal gels, are important platforms for aquatic protein valorization. However, their production is constrained by uneven thermal gelation, endogenous enzyme–driven deterioration, nutrient loss, additive dependence, and limited flexibility for personalized design. This review synthesizes recent advances in physical processing of aquatic gel systems from a process–structure–function perspective, comparing the mechanisms, benefits, and limitations of major technologies. The central premise is that physical energy delivery can regulate protein conformation, intermolecular interactions, water mobility, and gel network assembly, thereby affecting texture, nutritional quality, safety, and consumer acceptance. Rather than presenting technologies separately, the review groups them into non-thermal physical fields, thermally assisted volumetric heating, and additive manufacturing. Their roles in remodeling aquatic protein and polysaccharide matrices are discussed alongside matrix-dependent responses and implementation constraints. Available evidence suggests that, under optimized and matrix-specific conditions, these technologies may contribute to gel network reinforcement, salt and fat reduction, nutrient retention, improved digestibility, shelf-life extension, by-product valorization, and personalized product development. However, overprocessing, nonuniform energy delivery, and matrix-specific responses can offset these benefits. Reported outcomes vary with processing intensity, treatment duration, raw-material composition, ionic conditions, and product geometry, limiting direct generalization across aquatic gel systems. Industrial translation is further constrained by fragmented mechanisms, limited quantitative structure–function relationships, insufficient scale-up validation, inconsistent evaluation metrics, and limited life-cycle, techno-economic, and consumer evidence. Future work should integrate standardized assessment, online monitoring, multi-field design, predictive modeling, and sustainability evaluation to support healthy, sustainable, and personalized aquatic gel foods.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753954","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":"High-Pressure Homogenization (HPH)-Based Bioactive-Loaded Nanocarriers in the Food Industry: Principles, Applications, and Challenges","authors":"Usman Majeed,&nbsp;Hamid Majeed,&nbsp;Kashmala Haroon,&nbsp;Afshan Shafi,&nbsp;Xiangjin Fu,&nbsp;Yane Luo","doi":"10.1111/1541-4337.70596","DOIUrl":"10.1111/1541-4337.70596","url":null,"abstract":"<div>\u0000 \u0000 <p>The growing demand for functional foods has increased interest in advanced processing technologies that improve the stability, bioavailability, and controlled delivery of bioactive compounds (BCs). High-pressure homogenization (HPH) has emerged as a scalable and environmentally sustainable method for developing structured delivery systems within food matrices. In HPH, fluid dispersions are driven through a narrow homogenization valve at extremely high pressure, creating intense shear stress, turbulence, cavitation, and droplet-collision forces. These physico-mechanical processes significantly reduce the droplet size, redesign interfacial properties, and facilitate the formation of kinetically stable emulsions and nanodelivery systems for efficient encapsulation and protection of BCs. This review critically examines recent progress in HPH-assisted encapsulation technologies for food applications. It addresses the mechanisms underlying the formation and functional performance of nanoemulsions (NEs), solid lipid nanoparticles (SLNPs), and nanostructured lipid carriers (NLCs) generated via HPH. The discussion focuses on structure–function relationships, physicochemical stability, encapsulation efficiency, and the integration of HPH with both thermal and nonthermal processing methods. HPH modifies biopolymer structures, improves interfacial properties, and facilitates the creation of stable nanoscale carriers with enhanced oxidative stability, controlled release profiles, and thermal protection for sensitive compounds. The combination of HPH with complementary processing techniques further influences structural transitions and functional outcomes. Although laboratory-scale results are promising, challenges persist regarding scalability, long-term stability, and industrial adoption. In summary, HPH-based encapsulation offers a robust platform for developing next-generation functional foods, fostering innovation in product design and value-added applications.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148710903","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":"Fucoidan as a Key Component in Edible Packaging Materials: A Comprehensive Review From Sustainable Production to Multifunctional Applications","authors":"Yuyao Wu,&nbsp;Yuhe Dong,&nbsp;Xi Yu,&nbsp;Ying Xiao,&nbsp;Minqian Tan,&nbsp;Tian Zhong","doi":"10.1111/1541-4337.70588","DOIUrl":"10.1111/1541-4337.70588","url":null,"abstract":"<div>\u0000 \u0000 <p>Plastic waste from food packaging threatens ecosystems as it accumulates and breaks down into microplastics. This “white pollution” crisis demands sustainable alternatives. Fucoidan, derived from brown algae, offers a promising solution. This marine-sourced biopolymer forms flexible, transparent films with functional properties comparable to those of conventional plastics, while its sulfate groups provide key antioxidant and antibacterial benefits. This review is based on a total of 55 highly relevant studies that focus on the preparation and performance evaluation of fucoidan-based films, with emphasis on the key functional roles of fucoidan in edible packaging materials. It analyzes and summarizes the preparation techniques of edible materials containing fucoidan, the improvements in material properties (including mechanical properties, barrier properties, and antioxidant properties) brought about by fucoidan, and the application cases of these materials. Fucoidan-based films are primarily fabricated through solution casting, ionic crosslinking, electrospinning, and layer-by-layer assembly. The incorporation of fucoidan markedly enhances the overall performance of composite films. It increases film thickness, UV-barrier capacity, mechanical strength, and thermal stability in most systems through electrostatic and hydrogen-bond interactions, and strengthens water-vapor barrier properties while reducing moisture content, water solubility, and surface hydrophilicity in crosslinked matrices. Most importantly, fucoidan confers potent antioxidant, antimicrobial, and antiviral activities via its sulfate groups, enabling efficient radical scavenging and pH-responsive release. In practical applications, these multifunctional films have demonstrated remarkable efficacy in preserving highly perishable foods, including many fruits and meats. Fucoidan-based packaging is poised to emerge as a safe, intelligent, and truly sustainable alternative to conventional plastics.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148710908","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":"Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi-Scale Effects, and Synergistic Technologies","authors":"Kaili Meng,&nbsp;Denglin Luo,&nbsp;Zhouya Bai,&nbsp;Chonghui Yue,&nbsp;Peiyan Li,&nbsp;Yuanyuan Chen,&nbsp;Sihai Han","doi":"10.1111/1541-4337.70577","DOIUrl":"10.1111/1541-4337.70577","url":null,"abstract":"<div>\u0000 \u0000 <p>Flour products are staple foods worldwide, and the industry demands green and efficient processing technologies to address quality defects in traditional production. As a nonthermal physical processing technology, ultrasound has emerged as a promising solution for flour product quality regulation via cavitation, mechanical, and mild thermal effects. This paper systematically elucidates the multi-scale regulatory mechanism of ultrasound on flour product quality, revealing its cascade regulation pathway from molecular structure to macroscopic quality: At the molecular level, ultrasound realizes dynamic water redistribution, reconstructs gluten protein conformation, and modifies starch crystalline structure; at the micro level, it strengthens protein–starch interfacial interactions and optimizes dough colloidal system structure; macroscopically, it improves dough rheological and textural properties, and achieves bidirectional precision regulation of fermentation kinetics based on power density gradients. The paper also elaborates on the synergistic mechanisms and quality improvement effects of ultrasonic composite technologies combined with high pressure, microwave, enzymatic treatment, and freezing, clarifying that ultrasound acts as a structural sensitizer and process enhancer in composite systems. Current research faces bottlenecks such as insufficient real-time molecular characterization, prominent industrial scaling effects, and preliminary research on healthy flour products. This review provides theoretical support and technical reference for the green, precise, and intelligent processing of flour products, and lays a foundation for the high-quality development of the flour product industry.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148710880","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":"Front-of-Package Nutrition Labeling for Foods and Beverages Marketed to Children: Behavioral, Nutritional, and Cognitive–Affective Outcomes and Methodological Quality—A Systematic Review","authors":"Filipa Soares,&nbsp;Rebeca Cruz","doi":"10.1111/1541-4337.70604","DOIUrl":"10.1111/1541-4337.70604","url":null,"abstract":"<div>\u0000 \u0000 <p>Front-of-package labeling (FOPL) is increasingly used to support healthier food choices, but its role in early childhood, where decisions are largely caregiver-mediated, remains uncertain. This systematic review assessed the methodological quality and certainty of evidence on FOPL for foods and beverages marketed to children and synthesized behavioral, nutritional, and cognitive–affective outcomes among children and caregivers. Following PRISMA 2020, five bibliographic databases and BASE were searched through July 2025. Risk of bias was assessed using JBI tools, and certainty was evaluated using GRADE and GRADE-CERQual. Thirty-nine studies were included: 18 RCTs, five quasi-experimental studies, six cross-sectional studies, and 10 qualitative studies. Evidence most consistently supported effects on perceived healthfulness, purchase intention, and, in some comparisons, product selection and purchase. Warning labels showed the clearest directional pattern, particularly for discouraging selection or intended purchase of less healthy products, but evidence varied by outcome and comparator. Nutritional outcomes were more heterogeneous and generally of low or very low certainty. Educational components tended to favor FOPL conditions in direction-of-effect summaries, but the evidence was of very low certainty and insufficient to establish a reliable incremental benefit. Qualitative findings indicated that FOPL can function as a simple heuristic for caregivers, although use is shaped by comprehension, trust, context, and everyday constraints. Overall, FOPL may support early stages of caregiver-mediated decision-making, but sustained nutritional impact remains uncertain. The absence of a universally superior format argues against one-size-fits-all labeling; policies should prioritize interpretive clarity and contextual fit and support longitudinal, real-world evaluations.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148704911","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":"Protein-Based Probiotic Delivery Systems: Structural Basis, Functional Roles, and Food Applications","authors":"Jinghang Zhang,&nbsp;Haifu Jia,&nbsp;Xiyuan Zhang,&nbsp;Xinyi Yang,&nbsp;Wei Zhang,&nbsp;Ling Guo,&nbsp;Qianyu Zhao,&nbsp;Yujun Jiang","doi":"10.1111/1541-4337.70590","DOIUrl":"10.1111/1541-4337.70590","url":null,"abstract":"<div>\u0000 \u0000 <p>Probiotics have considerable potential in regulating gut microbiota, improving metabolic health, and enhancing host immunity. However, during food processing, storage, and gastrointestinal digestion, they are susceptible to stresses including heat, acidity, oxygen exposure, moisture changes, and digestive fluids, leading to reduced viable cell counts and impaired functionality. Developing delivery systems that integrate protective capacity, processing adaptability, and food compatibility is, therefore, an important direction for advancing probiotic applications in foods. Food proteins possess favorable nutritional properties, biocompatibility, and structural design flexibility. They can undergo self-assembly driven by non-covalent interactions and further co-assemble with second components such as polysaccharides and polyphenols, thereby forming diverse delivery materials. Starting from protein assembly behavior, this review summarizes representative formation pathways of protein-based probiotic delivery materials and clarifies how different pathways lead to delivery structures, such as nanoparticles, nanogels, hydrogels, nanofibrils, microcapsule shells, nanocoatings, and nanofibers. On this basis, the three major functional roles of protein materials in probiotic delivery systems are summarized, namely, encapsulation, scaffold construction, and interfacial regulation. Their adaptability to different food matrices in food applications and the safety issues requiring attention are further discussed. This review aims to clarify the structural evolution of protein-based probiotic delivery systems from the origin of material formation, providing a reference for their structure-guided design, processing-pathway optimization, and expanded food applications.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696804","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}