Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"High-Pressure Homogenization in Food Processing: Mechanisms, Applications, and Industrial Translation","authors":"Zhihua Li,&nbsp;Youmin Zhang,&nbsp;Yuhong Xue,&nbsp;Zhou Qin,&nbsp;Haoyang Xu,&nbsp;Aocheng Zhang,&nbsp;Yucheng Zou,&nbsp;Tianxing Wang,&nbsp;Xiaobo Zou,&nbsp;Xiaowei Huang","doi":"10.1111/1541-4337.70594","DOIUrl":"10.1111/1541-4337.70594","url":null,"abstract":"<div>\u0000 \u0000 <p>High-pressure homogenization (HPH), including ultra-high-pressure homogenization (UHPH) as its higher pressure subset, has evolved from conventional size-reduction operations into versatile food-processing platforms for emulsification, preservation, biopolymer restructuring, and product-level functional design. In contrast to recent descriptive reviews that mainly summarize application categories, this review reframes HPH as a valve-scale energy-dissipation and thermo-fluidic transport process. Evidence published mainly from 2022 to 2026 indicates that HPH performance is governed less by nominal pressure alone than by the coupled effects of valve or chamber geometry, specific energy input, residence-time distribution, shear and extensional deformation, turbulence, cavitation, adiabatic heating, matrix composition, interfacial stabilization, and downstream cooling. Across emulsification, microbial and enzyme control, biopolymer nanodispersion, and texture modification, HPH is most effective when hydrodynamic stresses are matched with formulation capacity, microbial susceptibility, and matrix-specific rheology. The clearest translational value is observed in liquid and pumpable foods, where finer microstructures can improve physical stability, bioaccessibility, microbial control, gel or foam behavior, and sensory smoothness. However, these benefits often plateau or decline when viscosity limits stress transfer, interfacial coverage becomes insufficient, particulate loading disrupts valve flow, proteins reaggregate after mechanical unfolding, or cumulative heating narrows quality margins. Future progress will depend on predictive, application-specific process design supported by CFD-informed valve selection, energy-normalized reporting, thermal lethality assessment, equipment-wear management, regulatory validation, and pilot-scale economic comparison with high-shear mixing and thermal processing.</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":"148696816","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 and Promising Strategies for Robust, Sustainable, and Cost-Friendly Production of Yogurt With Superior Quality","authors":"Shuangqing Zhao,&nbsp;Belay Tilahun Tadesse,&nbsp;Christian Solem","doi":"10.1111/1541-4337.70587","DOIUrl":"10.1111/1541-4337.70587","url":null,"abstract":"<p>Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) <i>Streptococcus</i> <i>thermophilus</i> and <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i>. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high-protein diets with as few additives as possible. New lactose-free variants and sugar-reduced yogurts appeal to large consumer segments that either have poor lactose tolerance or focus on a healthy lifestyle. Despite developments in yogurt manufacturing technologies and yogurt starter cultures, some persistent challenges associated with yogurt remain, for example, post-acidification problems, texture instability, and microbial spoilage, all of which shorten shelf life and contribute to food waste. Lactose-free products, which often have reduced sugar content, are still considered niche and, as such, are sold at a premium, which deters many consumers from buying them and likely compels them to choose plant-based yogurt analogs, which are often marketed as more sustainable. The current trend toward increased use of direct-vat-set (DVS) cultures, which increases production costs and thus prices at the retailer, could likewise have this effect. In this review, we provide a comprehensive and industry-oriented analysis of existing and emerging strategies for achieving robust, sustainable, and cost-effective production of yogurt. We address industrial applicability, limitations, regulatory considerations, and future development potential. We argue that there is a current trend toward the use of more natural, bio-driven solutions for improving the properties of yogurt.</p>","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":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13452074/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148696776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbial Production of Alternative Proteins for Food Applications: Advances, Industrial Challenges, and Regulatory Status","authors":"Zewei Lu,&nbsp;Zhuoer Chen,&nbsp;Dianqi Yang,&nbsp;Akhmad Awaludin Agustiar,&nbsp;Kailin Li,&nbsp;Hua Cai,&nbsp;Zhenni Zhu,&nbsp;Xiaoqiang Ma","doi":"10.1111/1541-4337.70584","DOIUrl":"10.1111/1541-4337.70584","url":null,"abstract":"<div>\u0000 \u0000 <p>The escalating global population and the environmentally inefficient nature of livestock-based protein production are intensifying demand for sustainable and scalable protein alternatives. Microbial biosynthesis, employing engineered cell factories, represents a pivotal strategy for producing functional proteins with a reduced ecological footprint. This review comprehensively examines the biosynthesis of alternative proteins (APs) via microbial precision fermentation, encompassing diverse categories including coloring proteins, flavoring and taste proteins, structuring and texturizing proteins, nutritional and functional proteins, food processing and enabling proteins, and special functional proteins. Enabling technologies, from fermentation feedstock and microbial host selection to genome/metabolic engineering, bioprocess optimization via response surface methodology/artificial neural networks, and downstream purification, are critically analyzed. Emerging strategies demonstrate substantial progress in enhancing microbial titers, achieving functional mimicry, and advancing regulatory readiness. However, persistent challenges include precise flavor replication, nutritional completeness, and food safety concerns such as allergenicity and process contaminants. Potential solutions, including advanced metabolic engineering, refined protein extraction, biocontainment strategies, and transparent regulatory frameworks, are discussed. By integrating technological innovation with targeted application mapping and regulatory foresight, this review outlines a roadmap toward scalable, safe, and functionally robust microbial AP platforms, thereby contributing to the transition toward a sustainable food system.</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":"148696813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Beyond Polysaccharides: Multifunctional Roles of Plant-Derived Conjugates in Sensory Enhancement and Food Quality Improvement","authors":"Jinrui Liu,&nbsp;Yanqing Zhang,&nbsp;Xiaotong Zhao,&nbsp;Ting Zhang,&nbsp;Junbo Xie","doi":"10.1111/1541-4337.70582","DOIUrl":"10.1111/1541-4337.70582","url":null,"abstract":"<div>\u0000 \u0000 <p>In plant-based foods, polysaccharides rarely exist in isolation. During plant growth, processing, and storage, they can bind to or associate with proteins, polyphenols, lipids, metal ions, and small molecules via covalent or non-covalent interactions, forming plant-derived polysaccharide conjugates (PPCs). These conjugates play important roles in determining food structure, sensory attributes, and nutritional functionality. Although many studies have focused on purified polysaccharides or model biopolymer systems, naturally occurring PPCs in plant-based foods and their multifunctional roles remain insufficiently explored. This review discusses PPCs formed within plant tissues or generated during food processing, summarizing their major types, structural features, and formation pathways, and highlighting how conjugation modulates conformation, charge distribution, hydration, and self-assembly. Particular attention is given to their roles in regulating color stability, aroma generation and retention, taste perception (including bitterness masking and astringency reduction), and texture formation in foods such as wines, yogurts, low-fat creams, plant-based meat analogs, and active packaging films. In addition, their contributions to oxidative stability, gut microbiota modulation, glycemic response, and antitumor potential are discussed from a food science perspective. Finally, current analytical challenges, regulatory considerations, and technological limitations that hinder scale-up and industrial application are critically evaluated. By linking PPC structure with effects on taste, nutrition, and processing behavior, this review highlights their potential for developing foods that are healthier, more stable, and more palatable.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148682922","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":"The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea","authors":"Yan Liu,&nbsp;Rongbosen Yue,&nbsp;Yucheng Zou,&nbsp;Sibo Zhao,&nbsp;Jielin Jiang,&nbsp;Liyong Luo,&nbsp;Zhonghua Liu,&nbsp;Liang Zeng","doi":"10.1111/1541-4337.70589","DOIUrl":"10.1111/1541-4337.70589","url":null,"abstract":"<div>\u0000 \u0000 <p>Aged teas (dark, white, and heavily baked Oolong) undergo significant transformations during storage, yet the industry remains constrained by a lack of scientific standardization. This review dissects how storage conditions influence flavor, health benefits, and constituent changes. It further evaluates vintage prediction and accelerated aging technologies, proposing the integration of Industry 5.0 to modernize the sector. Mechanistically, aging is driven by enzymatic oxidation, nonenzymatic reactions, and microbial metabolism. The degradation of flavanols drives the reduction of bitterness and astringency, while the formation of polymeric catechins and <i>N</i>-ethyl-2-pyrrolidinone-substituted flavanols (EPSFs) serves as the key marker of aging. Additionally, the synergistic balance between methoxybenzenes and accumulating volatiles, such as woody/herbal compounds among others, drives the formation of the aged aroma. Regarding environmental factors, temperature, humidity, and microbial participation drive material transformation. While high-temperature/humidity environments can accelerate transformation, they may compromise quality. In terms of health benefits, components formed after aging (e.g., EPSFs and theabrownins) demonstrate advantages in regulating gut microbiota homeostasis and improving glucolipid metabolism. Notably, aging time is not linearly positively correlated with flavor and health benefits, but rather possesses an optimal window. Although vintage prediction models have been developed, their generalization ability across batches of teas remains to be improved. In terms of accelerated aging, ultraviolet radiation and high-voltage pulsed electric fields can induce sensory profiles closer to naturally aged tea in a shorter time than microbial inoculation and wet-heat treatments. Concurrently, the introduction of Industry 5.0 paradigms may provide potential for addressing vintage fraud, achieving precise quality control, and promoting green development in the industry.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148682928","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":"Ice Crystal Regulation in Aquatic Products via Physical-Field-Assisted Freezing: Mechanisms and Research Progress","authors":"Yuyang Zhang,&nbsp;Ting Xiao,&nbsp;Maninder Meenu,&nbsp;Xinxin Li,&nbsp;Tao Song,&nbsp;Sinan Zhang,&nbsp;Yuxiao Mao,&nbsp;Lihui Hu,&nbsp;Ying Liu,&nbsp;Hosahalli S. Ramaswamy,&nbsp;Yong Yu","doi":"10.1111/1541-4337.70591","DOIUrl":"10.1111/1541-4337.70591","url":null,"abstract":"<div>\u0000 \u0000 <p>Aquatic products provide one-fifth of global animal protein and are rich in long-chain <i>n</i>-3 polyunsaturated fatty acids. Their fragile muscle structure, high moisture, unsaturated lipids, and endogenous enzymes make them prone to quality loss during freezing. Traditional freezing forms large uneven ice crystals, causing 10%–25% drip loss and rapid lipid oxidation even under standard cold-chain conditions. Various physical-field-assisted freezing methods can regulate supercooling, ice nucleation, and unfrozen water distribution to optimize ice crystal formation. This review analyzes freezing-induced damage from microstructural damage, water migration, molecular instability, and species-specific biochemistry and evaluates technologies by mechanism validity, applicable range, species adaptability, and practical operability. Final product quality is largely determined by the degree of supercooling at nucleation, the rate of latent-heat removal during crystal growth, and the extent of field-induced perturbation to native proteins and lipids. Excessive treatment intensity will trigger tissue deterioration. Currently, high-pressure and continuous ultrasound-assisted freezing have mature mechanisms and applicable parameters, suitable for high-value aquatic products despite limited production capacity. By contrast, magnetic and low-frequency electric field-assisted freezing lack solid theoretical support, with unstable practical effects. This article classifies these techniques by mechanism, operation range, and engineering practicability and puts forward targeted application strategies and standardized research norms. Future studies should resolve contested mechanisms, test hybrid protocols under factorial designs, harmonize reporting standards, and validate scale-up performance.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148682899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Beyond Saturated Fat: A Four-Dimensional Framework for Understanding Milk Fat in Human Health","authors":"Nian Liu,&nbsp;Sufang Duan,&nbsp;Jian He,&nbsp;Gang Feng,&nbsp;Zeyuan Deng,&nbsp;Jing Li","doi":"10.1111/1541-4337.70595","DOIUrl":"10.1111/1541-4337.70595","url":null,"abstract":"<div>\u0000 \u0000 <p>For a long time, milk fat has been recognized as a potential risk factor in the diet for cardiovascular disease because of its high saturated fatty acid content. However, mounting evidence may call into question this narrow-minded view, as it does not account for the complex and at times paradoxical relationship between dairy consumption and health. This review suggests that an integrative approach should be adopted to re-evaluate the health benefits of milk fat. We suggest that milk fat should not be viewed from a solely “saturated fat” perspective and should be considered a four-dimensional system: functional lipid diversity, food matrix structure, dose–response relationship, and individual metabolic characteristics. We first call attention to the fact that milk fat is not simplified in its fatty acid classifications and thus is molecularly heterogeneous. Second, we will discuss the modulation of lipid digestion kinetics and metabolic fate by the food matrix. Third, we combine epidemiological evidence, which shows the different kinds of nonlinear dose–response relationships between dairy consumption and health outcomes. Fourth, we discuss the contribution of genetic background, gut microbiota, and metabolic status to interindividual variability in response to milk fat. Finally, we discuss the implications of this framework for dietary guidelines, clinical practice, and innovation of dairy products. The change in paradigm from a single “saturated fat” to a multidimensional approach resolves inconsistencies that plagued the single “saturated fat” paradigm and offers a scientific playing field for personalized nutrition and precision dietary recommendations.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148676366","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":"Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications","authors":"Mengqi Dai,&nbsp;Zehua Niu,&nbsp;Yanping Lu,&nbsp;Anlan Wei,&nbsp;Xianing Wang,&nbsp;Hao Zheng,&nbsp;Jinghui Lai,&nbsp;Enxiang Zong,&nbsp;Baoguo Sun,&nbsp;Jia Zheng,&nbsp;Youqiang Xu","doi":"10.1111/1541-4337.70592","DOIUrl":"10.1111/1541-4337.70592","url":null,"abstract":"<div>\u0000 \u0000 <p>Acids constitute fundamental molecular determinants that shape the sensory profile, typicity, and overall quality of Baijiu, a traditional Chinese distilled spirit. In this review, the latest advances in the studies of acidic compounds in Baijiu are systematically summarized within the framework of the “composition–function–microbe interaction” chain, with particular emphasis placed on the relationships among acid metabolism, flavor formation, microbial ecology, and product quality stability. We first catalog the diverse acid profiles in Baijiu, highlighting the four major acids (acetic, lactic, butyric, and caproic acids), and their dynamic evolution during product aging. In addition, the roles of acids in sensory perception, aroma regulation, and quality evaluation are comprehensively discussed, while their potential health-related implications are briefly and critically appraised. Crucially, we elucidate the microbial origins of these acids, detailing key metabolic pathways including glycolysis, amino acid catabolism, and reverse β-oxidation. Current studies have demonstrated that microbial community interactions play critical roles in shaping acid metabolism and acid–ester balance, although the underlying mechanisms remain insufficiently resolved. This review concludes by identifying critical knowledge gaps regarding in situ metabolic flux quantification and predictive modeling of microbial interaction networks governing acid-flavor compound dynamics. Future studies integrating multiomics approaches, ecological modeling, and targeted metabolic regulation are expected to facilitate the transition of Baijiu fermentation from descriptive characterization toward predictive and controllable bioprocesses.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148676382","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":"Structure and Quantitative-Structure-Function Relationships of Wheat High-Molecular-Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology","authors":"Hongwei Zhou,&nbsp;Yimin Wei,&nbsp;Xiaolong Wang,&nbsp;Boli Guo,&nbsp;Yingquan Zhang","doi":"10.1111/1541-4337.70585","DOIUrl":"10.1111/1541-4337.70585","url":null,"abstract":"<div>\u0000 \u0000 <p>High-molecular-weight glutenin subunits (HMW-GSs) form the structural backbone of the wheat gluten network, and their compositional and structural polymorphisms strongly shape dough rheological properties. As wheat processing becomes increasingly standardized and specialized, the requirements for dough properties, especially strength and extensibility, are becoming more stringent and diverse. This makes it essential to clarify the structure–function and dose–effect relationships between HMW-GS and dough rheological properties. On the basis of current evidence, this review focuses on three main aspects: (1) the contributions of HMW-GS allelic variation to dough strength and extensibility; (2) the molecular mechanisms by which multidimensional structural features of HMW-GSs determine these rheological traits; and (3) the relationships between multidimensional structural polymorphism and dough strength and extensibility. Subunits, such as Ax1, Ax2*, Bx14 + By15, and Bx17 + By18, can synergistically enhance both strength and extensibility, whereas Bx7^OE + By8 and Dx5+Dy10 generally enhance strength at the expense of extensibility. We propose a multidimensional structure–function framework in which “loop-train” motifs and helical conformations confer elasticity; disulfide bonds cross-link elastic units into a gluten network; and non-covalent interactions (e.g., hydrogen bonding, hydrophobic, and ionic interactions) cooperate to build and stabilize the network. Single amino-acid substitutions at key residues can shift dough properties by altering local conformations and intermolecular interactions, including cysteine substitutions (e.g., Cys10Ser-N, Cys40Ser-N, Ser8Cys-central repetitive domain [CRD], Tyr612Cys-CRD, and Cys25Ser-N) and non-cysteine substitutions (e.g., Gly244Glu-CRD for Ax1). However, reported sequence polymorphisms-rheological traits remain difficult to reconcile with large-scale sequence datasets, and systematic analyses of higher order structural polymorphisms remain limited. Future work should resolve these gaps to enable more precise quality control and rational design of wheat-based products.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148667792","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":"Targeting Ferroptosis and Cuproptosis for Antimicrobial Control in Postharvest Preservation","authors":"Yuan Feng,&nbsp;Jinyue Sun,&nbsp;Rui-Qi Qian,&nbsp;Xiaodong Zheng,&nbsp;Wen-Wen Zhou","doi":"10.1111/1541-4337.70593","DOIUrl":"10.1111/1541-4337.70593","url":null,"abstract":"<div>\u0000 \u0000 <p>Spoilage and pathogenic microorganisms cause significant economic losses and food safety issues globally, driving the need for novel antimicrobial strategies beyond conventional methods. This review explores the potential of targeting two metal-dependent regulated cell death pathways, ferroptosis and cuproptosis, for precision antimicrobial intervention in postharvest preservation. Ferroptosis is driven by iron-dependent lipid peroxidation, while cuproptosis is characterized by copper-induced aggregation of metabolic proteins and subsequent proteotoxic stress. We delineate their molecular mechanisms and highlight their operational presence in key bacterial and fungal pathogens. The review critically examines pioneering applications, such as iron-loaded biodegradable films and copper-based nanocomposites, which exploit these pathways to control spoilage microorganisms on various produce, thereby maintaining sensory quality and extending shelf life. We also propose that the co-induction of ferroptosis and cuproptosis overwhelms microbial defenses by disrupting interconnected iron and copper homeostasis, amplifying oxidative stress, and impeding resistance development. Despite the promise, translating this paradigm into practical applications requires overcoming challenges related to targeted delivery, biosafety, and phytotoxicity. We conclude that leveraging these mechanistically distinct pathways, particularly through synergistic strategies, represents a transformative frontier for sustainable, efficient, and resistance-resilient solutions to reduce postharvest losses and enhance food security.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 5","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148667763","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}