Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Application of Magnetic Fields in Low-Temperatures Storage of Fruits and Vegetables","authors":"Kaiyan You,&nbsp;Xuehui Cao,&nbsp;Qianyu Li,&nbsp;Ya Wang,&nbsp;Rui Nian,&nbsp;Danshi Zhu","doi":"10.1111/1541-4337.70252","DOIUrl":"10.1111/1541-4337.70252","url":null,"abstract":"<div>\u0000 \u0000 <p>The nutritional value and sensory properties of fresh fruits and vegetables can be significantly affected by their short shelf life. Freezing and cold storage technologies are superior methods to prolong the shelf life of fresh fruits and vegetables. However, traditional freezing and cold storage methods often contribute to the loss of nutrients, compromised cellular structure, and diminished sensory attributes. Numerous studies have shown that magnetic fields (MFs) enhance supercooling, inhibit the growth of ice crystals, and reduce freezing time, thereby preserving food quality and improving cold storage efficiency, ultimately extending shelf life. This review elucidated the operational mechanisms and impacts of MFs on refrigeration and freezing processes. Additionally, it provides a comprehensive summary of the applications and effects of various types of MFs on fruits and vegetables. Furthermore, the mechanisms and effects of various techniques assisted MFs and influence of MFs in fruits and vegetables were summarized. Finally, the shortcomings and future development trends of MFs are discussed. This review provides valuable insights into the advancement of MFs in designing products with optimized low-temperatures storage techniques and conditions.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144843445","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":"Next-Generation Optical Imaging and Spectroscopy: AI and Chemometrics in Assessing Authenticity, Nutrition, and Hazard Factors in Cereals","authors":"Qinglin Li,&nbsp;Zhenjie Wang,&nbsp;Mengyao Wang,&nbsp;Jingyuan Zhao,&nbsp;Kang Tu,&nbsp;Weijie Lan,&nbsp;Jun Liu,&nbsp;Leiqing Pan","doi":"10.1111/1541-4337.70248","DOIUrl":"10.1111/1541-4337.70248","url":null,"abstract":"<div>\u0000 \u0000 <p>Cereal quality significantly influences human health, requiring thorough evaluation of authenticity, nutritional composition, and food safety hazards. Conventional detection methods are often characterized by limitations, including time-consuming intricacy, complexity, and limited sensitivity. Recently, optical imaging and spectroscopy have emerged as rapid, nondestructive, and high-throughput alternatives for assessing cereal quality. The integration of chemometrics and artificial intelligence (AI), particularly deep learning algorithms, is paramount in the processing and analysis of optical data, which is indispensable for extracting key features from large datasets. In this work, the advanced spectroscopy and optical imaging techniques are comprehensively introduced, and their recent progress in applied research is outlined, emphasizing the major innovations and practical applications of these techniques. Besides, the latest developments of these techniques and AI-driven data processing methods in various aspects of cereal quality assessment have been summarized in order to highlight the potential research directions and future trends for practical application.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144811317","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":"Current Progress on the Detection of Genetically Modified Organisms in Food: From Transgenic Towards Genome-Edited Crops","authors":"Zahia Brara,&nbsp;Khodir Madani,&nbsp;Joana Costa,&nbsp;Lamia Taouzinet,&nbsp;Ouarda Djaoudene,&nbsp;Meriem Amrane-Abider,&nbsp;Hind Bougherra,&nbsp;Khokha Mouhoubi,&nbsp;Nassim Brahimi,&nbsp;Cilia Bouiche,&nbsp;Zoubeida Meghlaoui,&nbsp;Isabel Mafra","doi":"10.1111/1541-4337.70243","DOIUrl":"10.1111/1541-4337.70243","url":null,"abstract":"<div>\u0000 \u0000 <p>Progresses in biotechnology, particularly the introduction of genetically modified organisms (GMO) and, more recently, clustered regularly interspaced short palindromic repeats (CRISPR)/Cas-mediated genome editing, have revolutionized agriculture, prompting the need for robust food-labeling regulations. To meet the GMO legislation requirements, analytical methods for the reliable detection of GMO in food, based either on DNA or protein markers, have been constantly proposed. DNA-based methods relying on polymerase chain reaction (PCR) technologies are the most popular for this purpose, with real-time PCR being the gold standard for GMO quantification. Lately, digital PCR has proved to be a suitable alternative to real-time PCR. The development of rapid, low-cost, user-friendly, and field-deployable tools to quickly generate data on the presence of GMO is crucial, especially with the rapid increase in their complexity and the number of events entering the food market. In this context, alternative technologies based on isothermal amplification and genosensors have emerged. The immunochemical assays in the formats of microtiter plates, lateral flow devices, and immunosensors still occupy a relevant role in GMO detection. Finally, next generation sequencing technologies stand up as tools to face the challenges of detecting unauthorized GMO and genome-edited crops. This review intends to provide a comprehensive overview on the methodologies available for the detection, identification, and quantification of GMO, including gene-edited mutants in foods, while discussing their advantages and limitations, with focus on the latest advances.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144797734","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":"Review on Recent Advances and Novel Approaches in Milling and Mashing","authors":"Andreas Laus,&nbsp;Martin Zarnkow,&nbsp;Martina Gastl,&nbsp;Fritz Jacob","doi":"10.1111/1541-4337.70239","DOIUrl":"10.1111/1541-4337.70239","url":null,"abstract":"<p>Brewing begins with milling of malt or grain to expose the starchy endosperm. The degree of milling affects the surface of the starch granules, which influences gelatinization and the action of enzymes, especially that of β-amylase. Excessive comminution can lead to lautering problems and undesirable leaching of substances. During mashing, which is the decisive step in beer production, malt components are converted into soluble forms by enzymatic degradation, and long-chain starch molecules are particularly affected. Enzymes, such as amylases, play a key role in this process, and their activity is influenced by temperature, pH, and ion content. Recent studies have shown that lower mashing temperatures may be favorable for these enzymes in new grain varieties. Innovations in mashing systems, including continuous mashing and combined crushing and mashing processes, aim to save time and energy and increase yield, with hydrodynamic cavitation showing promise for increasing enzyme activity. This review is focused on the impact of milling techniques, mashing conditions, and technological innovations on enzymatic activity and overall brewing efficiency, providing insights into optimizing beer production processes. In this context, the review consolidates current research on the interplay between comminution and mashing, explores its impact on enzymatic efficiency, and assesses emerging integrated technologies. This is essential for advancing both academic research and innovation in industrial brewing, and new insights in milling and mashing processes as well as engineering advancements can be concluded.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12333336/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144797736","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":"From Soil to Table: A Comprehensive Review of Selenium-Fortified Foods","authors":"Hongan Li,&nbsp;Hanquan Liu,&nbsp;Xinru Tang,&nbsp;Zeyuan Deng,&nbsp;Hongyan Li","doi":"10.1111/1541-4337.70250","DOIUrl":"10.1111/1541-4337.70250","url":null,"abstract":"<div>\u0000 \u0000 <p>Selenium, an essential trace element with a narrow nutritional window, plays critical roles in human health primarily through selenoproteins. Its dual nature, being vital yet potentially toxic, underscores the importance of precise intake. Geographical disparities in soil Se content lead to widespread dietary deficiencies, driving the advancement of Se-fortified foods. Food selenium fortification strategies are implemented through modern techniques, including selenium application to soil or foliage, crop genetic engineering, microorganism-mediated transformation, and direct supplementation of animal feed or processed foods. Selenium compounds ingested through selenium-fortified foods are typically categorized into inorganic and organic types. Organic (e.g., selenoamino acid) and inorganic (e.g., selenate) selenium are absorbed and transformed through amino acid transport pathways and ion transport pathways, respectively, and this distinction leads to differences in their metabolism and toxicity. Excessive selenium is toxic and characterized by nerve damage, hair/nail loss, and gastrointestinal complaints, which can lead to death in severe cases. Organic forms exhibit superior bioavailability, higher nutritional value, and lower toxicological risks. This review comprehensively examines the preparation methods, commonvarities, and the impacts of selenium fortification on these foods. The conversion of various primary dietary selenium compounds in the human body is compared, and the impact of dietary selenium supplementation on human health is evaluated. Additionally, the recommended selenium intake ranges for different age groups specified by various countries and regions are highlighted, with the aim of guiding individuals to scientifically supplement selenium.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144797735","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 Processing Methods and Utilization of Hulless Barley and Its Nutritional Components: A Review","authors":"Xinyi Tian,&nbsp;Yang Yang,&nbsp;Yan Wang,&nbsp;Xiaofei Liu,&nbsp;Bing Wang,&nbsp;Yue Xu,&nbsp;Guang Zhang,&nbsp;Xin Bian,&nbsp;Bin Tan,&nbsp;Ying Liu,&nbsp;Chunmin Ma,&nbsp;Na Zhang","doi":"10.1111/1541-4337.70245","DOIUrl":"10.1111/1541-4337.70245","url":null,"abstract":"<div>\u0000 \u0000 <p>As a dominant crop in the plateau, hulless barley (HB) occupies an important position in traditional diets due to its unique growth adaptability and nutrition characteristics. It has attracted increasing attention due to its excellent health characteristics, including antioxidant activity, blood glucose regulation, gastrointestinal health improvement, prevention of chronic diseases, and anti-fatigue effects. However, due to structural defects or substantial nutrient loss during processing and poor palatability of HB products, it is urgent to enhance the functional characteristics by modification methods. This review summarizes and analyzes the research progress of physiological functions and processing modification technology of starch, protein, dietary fiber, and phenolic compounds in HB in recent years and discusses its application potential in the development and utilization of HB health products. After physical, chemical, biological, or combined modification treatment, the structure of HB was obviously changed, and the content of bioactive compounds increased. The hydration properties, starch digestibility, thermal stability, and storage properties of HB were significantly improved through <i>in</i> <i>vivo</i> and <i>in</i> <i>vitro</i> experiments. Whether HB was used as raw material, additive, or modified HB made of staple foods, baked products, fermented foods, and other functional foods had higher nutritional value and better taste. HB is a highly promising raw material for low-glycemic index (GI) foods and gluten-free foods. On the basis of these findings, the modified treatment can improve the quality and nutritional characteristics of HB and broaden the application and development prospects of HB in the food industry.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144767272","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 the Synergistic Application of Essential Oils and Emerging Technologies for Fresh Food Preservation: A Comprehensive Review","authors":"Dan Wang,&nbsp;Fanghui Chu,&nbsp;Hairong Wei,&nbsp;Jing Zhang,&nbsp;Hao Zhai","doi":"10.1111/1541-4337.70244","DOIUrl":"10.1111/1541-4337.70244","url":null,"abstract":"<div>\u0000 \u0000 <p>The growing global demand for fresh food highlights the need for effective preservation methods. However, traditional approaches are increasingly challenged by consumer concerns over chemical additives. Plant-derived essential oils (EOs), known for their antimicrobial and antioxidant properties, have emerged as promising natural alternatives. Nevertheless, their volatility, instability, and compatibility issues limit practical applications. This review explores the synergistic application of EOs with emerging technologies, including nanoencapsulation, edible coatings, modified atmosphere packaging, cold plasma, high-pressure processing, and biological control agents. These innovative technologies enhance EO stability and bioactivity while improving their performance with diverse food matrices. The underlying mechanisms of such synergies are discussed, emphasizing their potential to improve food safety, extend shelf life, and reduce dependence on synthetic preservatives. Collectively, these advanced strategies represent a significant step toward more sustainable food preservation methods that meet consumer demands. Despite the considerable advantages of these strategies, challenges remain regarding large-scale implementation, cost-effectiveness, and regulatory acceptance—issues that demand continued interdisciplinary research and policy development.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144767264","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":"Initiating Sensory Science Research in Space Conditions—Current Practices and Future Perspectives","authors":"Thejani Prabodha,&nbsp;Lukas Danner,&nbsp;Gail N. Iles,&nbsp;Martina Heer,&nbsp;Isabelle Mack,&nbsp;Charles Brennan,&nbsp;Julia Low","doi":"10.1111/1541-4337.70241","DOIUrl":"10.1111/1541-4337.70241","url":null,"abstract":"<p>Space exploration continues to drive technological and scientific advancements, benefiting both space and Earth. This expanding sector, including commercial space stations, deep-space missions, and space tourism, presents unique challenges and opportunities for food researchers. A critical issue is the limited understanding of how space conditions such as microgravity, isolation, and confinement affect sensory perception, impacting astronauts’ nutritional intake and psychological well-being. This review based on a structured literature search strategy integrates existing data on flavor perception during spaceflight missions (<i>n</i> = 16), identifying sensory changes, altered flavor preferences, and cravings linked to space-related stressors. It also evaluates space analogs and simulations related to sensory research (<i>n</i> = 29), assessing their applicability for studying food perception in space conditions. It identified consistent sensory changes, including diminished taste sensitivity, increased preference for spicy or umami‑rich foods, and intense flavors. However, research in this area remains limited, with small sample sizes, inconsistent methodologies, and lack of comprehensive guidelines on applying analogs and simulations in sensory studies. These gaps raise challenges for researchers, particularly those without access to space analogs or simulations, in designing space-related studies. Critically analyzing the findings, the review identifies gaps in understanding the complex interactions between environmental, physiological, and sensory factors. It also outlines potential methodological pathways to strengthen future evidence generation, such as implementing ecologically valid research approaches and validated analog designs, including combined use of multiple analog environments to better replicate the multidimensional sensory context. Addressing these challenges will support astronaut well-being and foster innovations that benefit both space and Earth-based applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70241","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144767271","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":"Additional Cover: Cover Image, Volume 24, Issue 4","authors":"Luyao Zhao,&nbsp;Yan Liu,&nbsp;Miao He,&nbsp;Dianwei Zhang,&nbsp;Huilin Liu,&nbsp;Baoguo Sun","doi":"10.1111/1541-4337.70251","DOIUrl":"10.1111/1541-4337.70251","url":null,"abstract":"<p>The cover image is based on the Comprehensive Review <i>From Industry 4.0 to 5.0: Exploring the Opportunity of Biodegradable Freshness Indicator Packaging</i> by Luyao Zhao et al., https://doi.org/10.1111/1541-4337.70242.\u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70251","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716676","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":"Recent Advances in Heat Pump Drying System for the Food Industry: Structure, System Optimization, Applications, and Prospects","authors":"Zhixia Sun,&nbsp;Jun Chen,&nbsp;Taotao Dai,&nbsp;Yihui Wang,&nbsp;Ruihong Liang,&nbsp;Wei Liu,&nbsp;Chengmei Liu,&nbsp;Lizhen Deng","doi":"10.1111/1541-4337.70238","DOIUrl":"10.1111/1541-4337.70238","url":null,"abstract":"<div>\u0000 \u0000 <p>Heat pump drying (HPD) has garnered significant attention in the food industry due to its unique energy efficiency, environmental friendliness, and exceptional product quality. However, HPD still faces several challenges in practical applications, including quality loss during food drying, a narrow drying temperature range, slow heat and mass transfer during drying, and limited applicability in cold regions. These issues impact the performance, drying efficiency, and product quality of HPD. This review aims to comprehensively analyze the structure and optimization schemes of HPD systems and their applications in the food industry, with a focus on single and hybrid HPD systems. The environmental impact on the drying system can be minimized by modifying the air circuit mode of HPD systems. The optimization of single HPD systems involves the use of appropriate air circulation media, refrigerants, multi-stage, and cascade systems, which can enhance system performance and expand the drying range of HPD. Optimization of hybrid HPD systems includes advanced technologies (infrared, ultrasonic, microwave, etc.) and clean energy sources (solar, biomass, geothermal, etc.) to assist the HPD, which helps increase drying rates during the later stages of HPD drying and conserve energy. In the improvement of HPD systems, balancing the drying characteristics of different types of food, the performance and simplicity of the system, and economic efficiency remains a huge challenge. This review fills the gap in previous reviews on optimization strategies for HPD in the food drying industry and provides guidance on expanding applications of HPD in food drying through advanced technological updates.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144705498","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}