Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Probiotic Dairy Innovations: Exploring Buffalo Milk Potential for Food Product Development","authors":"Mst. Umme Habiba,&nbsp;Mary Ann Augustin,&nbsp;Cristian Varela,&nbsp;Helen Morris,&nbsp;Md. Morshedur Rahman,&nbsp;Hayriye Bozkurt","doi":"10.1111/1541-4337.70236","DOIUrl":"10.1111/1541-4337.70236","url":null,"abstract":"<p>Buffalo milk has emerged as a promising substrate for probiotic dairy innovations due to its distinctive nutritional profile and diverse microbial community. This review critically examines the current knowledge on buffalo milk and its potential applications in developing functional probiotic dairy products. Buffalo milk offers a rich matrix of bioactive components, with higher levels of fat, vitamin A, and biotin, along with comparable calcium content but lower sodium levels relative to cow milk. These compositional differences may have implications for calcium absorption and retention. Lower sodium levels support calcium balance, whereas higher saturated fat content may reduce calcium absorption efficiency, highlighting the need for further study. The review explores the microbial diversity of buffalo milk, emphasizing the prevalence of lactic acid bacteria and other probiotic candidates, and discusses their suitability for use in fermented dairy products such as yoghurt, kefir, and cheese. Innovative processing strategies, including microencapsulation and non-thermal technologies, are assessed for their roles in enhancing probiotic survival and product quality. Additionally, global regulatory frameworks and safety considerations for probiotic dairy products are outlined, along with advanced analytical approaches such as metagenomics and metabolomics for product evaluation. Despite its promising attributes, significant knowledge gaps remain, particularly regarding probiotic strain performance, nutrient bioavailability, consumer acceptance, and clinical validation of health benefits specific to buffalo milk-based products. Addressing these gaps through targeted research will support the development of high-value, health-promoting functional dairy products derived from buffalo milk, particularly in regions where buffalo farming contributes to sustainable food systems.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70236","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144705359","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 Laboratory Exploration to Practice: Applications, Challenges, and Development Trends of Rapid Evaporative Ionization Mass Spectrometry Technology in Food Detection","authors":"Jing Xue,&nbsp;Feijia Xu,&nbsp;Lijun Ge,&nbsp;Huixiang Wu,&nbsp;Weibo Lu,&nbsp;Shitong Wang,&nbsp;Qiaoling Zhao,&nbsp;Honghai Wang,&nbsp;Jingjing Liang,&nbsp;Zijian Yang,&nbsp;Zhijian Wang,&nbsp;Qing Shen","doi":"10.1111/1541-4337.70235","DOIUrl":"10.1111/1541-4337.70235","url":null,"abstract":"<div>\u0000 \u0000 <p>The expansion of the food industry and the acceleration of global trade have underscored the importance of food authenticity identification (FAI) for ensuring food safety, maintaining market integrity, and protecting consumer interests. Rapid evaporative ionization mass spectrometry (REIMS), as an emerging food analysis technology, has demonstrated significant potential in FAI due to its real-time, accurate, and in-situ characteristics. This review article provides a comprehensive overview of REIMS technology, encompassing its developmental trajectory, experimental setup, operational procedures, ion sources, and ionization mechanisms. Then, it delves into the application of REIMS in data processing, particularly highlighting the advantages of chemometrics analysis, multivariate statistical analysis, and machine learning algorithms in FAI. The review delves into various application cases of REIMS in the food sector, highlighting its effectiveness in identifying food materials, monitoring processing procedures, and rapidly detecting adulteration and fraud. Despite its promise, REIMS faces challenges such as enhancing sensitivity and accuracy and broadening its applicability to diverse ionization targets. In the future, with ongoing technological advancements and in-depth research, REIMS technology will play a more significant role in food safety supervision. In addition, integrating REIMS with other analytical techniques and standardizing FAI processes based on REIMS will be pivotal areas for future research and development. These endeavors will not only bolster the technology's capabilities but also contribute to the sustainable growth of the food industry by ensuring higher standards of food safety and authenticity.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144705143","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":"From Industry 4.0 to 5.0: Exploring the Opportunity of Biodegradable Freshness Indicator Packaging","authors":"Luyao Zhao,&nbsp;Yan Liu,&nbsp;Miao He,&nbsp;Dianwei Zhang,&nbsp;Huilin Liu,&nbsp;Baoguo Sun","doi":"10.1111/1541-4337.70242","DOIUrl":"10.1111/1541-4337.70242","url":null,"abstract":"<div>\u0000 \u0000 <p>With the introduction of Industry 5.0, the development of the food packaging industry was inspired by core principles of sustainability, human-centricity, and resilience. Biodegradable polymers, characterized by nontoxic, abundant sources, renewability, and facile degradability, are anticipated to serve as sustainable alternatives to conventional petroleum-based plastics. Moreover, freshness indicator packaging has addressed the limitations of traditional packaging with single-function and garnered significant attention. This packaging directly assesses food freshness without the need for complex operational procedures to enhance consumer convenience. Concurrently, the rapid advancement of digital technology has provided new attempts to address adversities in industrial development. Indeed, emerging evidence increasingly indicates that digital technologies—encompassing machine learning, big data, hierarchical systems, the Internet of Things, and 3D printing, as well as advancements such as deep learning, blockchain, cloud–edge collaboration, the Internet of Everything, and 4D printing—are poised to exert a substantial impact on food packaging. The interdisciplinary integration of digital and packaging technology was expected for material selection, structural design, and technological evolution to offer more suitable solutions and intuitive presentation formats. Thus, the biodegradable freshness indicator packaging and its opportunity should have urgent attention from the food industry 4.0 to 5.0. In this review, we summarized the classification, sources, characteristics, and applications of biodegradable biopolymers in food packaging. Meanwhile, the fundamental principles, research progress, and applications of freshness indicator packaging were discussed in detail. The paper highlighted the attempts and prospects for the codevelopment of digital and packaging technology.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144705142","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 Eco-Friendly Supercritical Carbon Dioxide Fractionation Techniques for Food Applications","authors":"Arda Tuhanioglu,&nbsp;Ali Ubeyitogullari","doi":"10.1111/1541-4337.70240","DOIUrl":"10.1111/1541-4337.70240","url":null,"abstract":"<div>\u0000 \u0000 <p>Supercritical carbon dioxide (SC-CO₂) fractionation has emerged as an environmentally friendly technique for selective separation of valuable food compounds in a wide range of industrial applications. This review emphasizes the importance of recent advancements and trends in SC-CO₂ fractionation as an eco-friendly technology by conducting a systematic analysis of SC-CO₂ fractionation studies published between 2020 and 2024. This study grouped the SC-CO₂ fractionation efforts into three primary strategies: sequential extraction, multistage fractionation, and selective extraction. Various raw materials have been identified as suitable for producing value-added food products using the SC-CO₂ fractionation strategies. These include agricultural byproducts like sea buckthorn pomace and spent coffee grounds, marine residues such as sardine waste, industrial byproducts like bioethanol lipids and vacuum petroleum residue, as well as botanical sources, including hemp residues and clary sage concrete. These materials were fractionated to recover a wide range of high-value compounds, such as lipids, polyphenols, terpenes, carotenoids, and essential oils, highlighting the adaptability of SC-CO₂ to complex and diverse matrices. The findings reveal some trends linking raw materials, targeted compounds, and fractionation strategies. For instance, multistage fractionation dominated the recovery of lipids and antioxidants, whereas selective extraction was preferred for terpenes, cannabinoids, proteins, and specific fatty acids. Sequential methods were commonly employed for bioactive compounds in complex systems. This separation method and product-oriented approach provide insights into SC-CO₂’s efficiency in isolating bioactive materials for food, nutraceutical, pharmaceutical, and environmental applications.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144705144","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":"Opportunities and Challenges for the Development of Edible Mushroom-Derived Biopeptides","authors":"Tiantian Zhang,&nbsp;Zhenyu Gu,&nbsp;Yu Deng,&nbsp;Qiaolin Cai,&nbsp;Qing Gong,&nbsp;Binyong Guo,&nbsp;Dingqi Zhang,&nbsp;Mouming Zhao,&nbsp;Tianyuan Song","doi":"10.1111/1541-4337.70237","DOIUrl":"10.1111/1541-4337.70237","url":null,"abstract":"<div>\u0000 \u0000 <p>Edible mushrooms are emerging as a rich source of bioactive peptides with diverse health-promoting properties. This review comprehensively examined the structural characteristics, preparation methods, biological activities, and industrial applications of mushroom-derived peptides. Bioactive peptides from edible mushrooms (EMPPs) were primarily prepared through enzymatic hydrolysis, microbial fermentation, or bioinformatics-assisted virtual screening. The EMPPs exhibited potent antioxidant, antihypertensive, antibacterial, anti-inflammatory, immunomodulatory, lipid-lowering, anticancer, and bone health-promoting activities. Mechanistic insights revealed their interactions with key signaling pathways and potential receptors as well as their ability to chelate metals, scavenge free radicals, and modulate gut microbiota. Industrially, mushroom peptides enhanced the nutritional and functional profiles of flour-based products, meat substitutes, dairy items, and beverages by improving texture, antioxidant capacity, and glycemic response. Despite their potential, challenges persist in optimizing extraction techniques, validating in vivo efficacy, and scaling production. Future research should integrate advanced technologies and interdisciplinary approaches to unlock the full potential of mushroom peptides in functional foods and nutraceuticals, addressing global health challenges through sustainable solutions.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144647160","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":"Zearalenone: Contamination, Biological Characterization, and Mechanism of Enzymatic Degradation in Food","authors":"Fang Li,&nbsp;Meiyan Wang,&nbsp;Jinjie Xu,&nbsp;Wenjie Liu,&nbsp;Jianna Yu,&nbsp;Wenshan Li,&nbsp;Wen Liu,&nbsp;Yuan Liu,&nbsp;Guoxing Jing,&nbsp;Wanying Xie,&nbsp;Yueming Jiang","doi":"10.1111/1541-4337.70233","DOIUrl":"10.1111/1541-4337.70233","url":null,"abstract":"<div>\u0000 \u0000 <p>Mycotoxins are a class of biological contaminants that pose significant threats to food safety, leading to substantial food waste and significant economic losses. Among these, zearalenone (ZEN), a specific mycotoxin produced by <i>Fusarium</i> species during the infection of grains, is particularly concerning due to its reproductive toxicity, digestive toxicity, hepatotoxicity, and immunotoxicity in various organisms. Although numerous methods for degrading ZEN have been developed, challenges still remain in removing effectively ZEN from food. Enzymatic degradation offers dual advantages of biosafety and targeted efficiency, positioning it as a sustainable alternative to conventional ZEN detoxification methods. This review systematically examines ZEN contamination in grains, evaluates the physicochemical properties and toxicological effects of ZEN and its derivatives, and analyzes the ZEN-degrading enzyme families to provide their structural characteristics, catalytic performance, and degradation mechanisms. The review highlights the transformative potential of enzyme engineering technologies, including protein engineering assisted with computational design, enzyme immobilization, nanozymes, and fusion proteins, to enhance the performance of ZEN-degrading enzymes and explore their prospective applications in ensuring food and feed safety.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144647213","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":"Anti-Inflammatory Potential of Fish-Derived Bioactive Peptides: Molecular Mechanisms, Delivery Strategies, and Clinical Perspectives","authors":"Anuj Sharma,&nbsp;Ravi Baraiya,&nbsp;Sanchu Prakash,&nbsp;Ankur Biswas,&nbsp;Bhaswati Chowdhury,&nbsp;Aditya Sharma","doi":"10.1111/1541-4337.70234","DOIUrl":"10.1111/1541-4337.70234","url":null,"abstract":"<div>\u0000 \u0000 <p>This review critically examines the anti-inflammatory properties of fish-derived bioactive peptides and highlights their potential role in promoting human health. A significant portion of these bioactive compounds was lost in 2021 through the vast amounts of fish food loss and waste, estimated at nearly 23.8 million tonnes globally, primarily due to wild-capture discards and underutilized processing by-products. This not only results in the loss of valuable bioactive peptides but also contributes to environmental pollution and public health risks due to improper waste management. Therefore, valorizing these by-products as sources of functional peptides offers a dual benefit: enhancing human health and advancing sustainable food system practices. These peptides exhibit strong therapeutic potential by suppressing pro-inflammatory cytokines, modulating the nuclear factor kappa B (NF-κB) signaling pathway, reduce oxidative stress, and inhibit key inflammatory enzymes. These peptides effectively downregulate inflammatory mediators such as tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and interleukin-1 beta (IL-1β). Despite promising preclinical evidence, their clinical applications remain limited, necessitating further in vivo trials. A major challenge in utilizing these peptides is their poor stability and bioavailability. Furthermore, advancements in delivery systems, including nanoencapsulation and hydrogel formulations, are crucial for enhancing the therapeutic potential of these peptides. This review also discusses innovative strategies for overcoming these limitations, emphasizing the need for clinical validation and regulatory standardization. Fish-derived bioactive peptides present a promising avenue for natural anti-inflammatory agents in functional foods and pharmaceuticals. Addressing bioavailability challenges and conducting rigorous clinical trials will be key to their successful translation into therapeutic applications.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144647212","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":"From Quantity to Reactivity: Advancing Kinetic-Based Antioxidant Testing Methods for Natural Compounds and Food Applications","authors":"Rajat Suhag,&nbsp;Lucrezia Angeli,&nbsp;Matteo Scampicchio,&nbsp;Giovanna Ferrentino","doi":"10.1111/1541-4337.70229","DOIUrl":"10.1111/1541-4337.70229","url":null,"abstract":"<p>Traditional antioxidant testing methods primarily focus on quantifying antioxidant capacity but fail to capture their reactivity and effectiveness over time. Kinetic-based methods provide a deeper understanding of antioxidant performance by assessing reaction rates and inhibition mechanisms. This review discusses the advanced kinetic-based antioxidant testing methods, including the integration of kinetic modeling in traditional assays like 1,1-diphenyl-2-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity, along with inhibited autoxidation methods based on isothermal calorimetry, oxygen uptake, and differential photocalorimetry (DPC). The principles, advantages, and limitations of these methods are discussed, along with their applications. Additionally, challenges related to instrumentation, standardization, and practical implementation are highlighted. Various kinetic-based antioxidant testing methods have been developed, each with its own set of advantages and limitations. Despite these differences, all these methods share one significant advantage: the ability to provide detailed kinetic information on antioxidant behavior. Continuous monitoring of antioxidant reactivity enables a deeper understanding of how these compounds function in inhibiting oxidation. Furthermore, most of these methods allow testing in real food-based oxidizable substrates, enhancing their relevance for food applications. Although techniques such as oxygen uptake and DPC may be limited by throughput capacity, methods like isothermal calorimetry and oxidizable substrate monitoring offer high-throughput capabilities, making them suitable for large-scale screening. This review presents a range of kinetic-based antioxidant testing methods that can be chosen and applied according to specific experimental requirements and convenience, providing flexibility to address various food-related oxidation challenges.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70229","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624539","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":"Chinese Jasmine Tea: The Harmonious Intertwining of Tea and Jasmine Fragrance","authors":"Hong-yu Chen,&nbsp;Jia-qi Ying,&nbsp;Hui-min An,&nbsp;Yuan Chen,&nbsp;Yi-wen Huang,&nbsp;You-cang Jiang,&nbsp;Si-rui Wang,&nbsp;Si-lei Bai,&nbsp;Shi Li,&nbsp;Jian-an Huang,&nbsp;Zhong-hua Liu","doi":"10.1111/1541-4337.70210","DOIUrl":"10.1111/1541-4337.70210","url":null,"abstract":"<div>\u0000 \u0000 <p>Jasmine tea (JT) is a scented tea that utilizes the adsorption properties of processed tea to adsorb the aroma released by jasmine flowers. JT boasts a long history of production and consumption, stands out in the competitive tea market for its distinctive blend of tea and jasmine aromas, and has gained increasing prominence among consumers and researchers worldwide. In recent decades, more research has been conducted on JT, including the chemical basis for the formation of the characteristic flavor, the improvement of the process, and the potential health benefits. However, the existing sources of knowledge on JT are scattered, hindering both comprehensive consumer understanding and researchers’ ability to identify current research gaps and unresolved issues. Therefore, a comprehensive review of JT-related research is essential. This review provides the first systematic overview of JT, encompassing the comprehensive description of the traditional production process and emerging trends in the innovative process, the comparison and analysis of flavor components, the synthesis and release of key aroma components, the adsorption properties of tea for jasmine aroma, and health benefits. Additionally, this review presents the current challenges facing the JT industry development and insights into future orientation.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624540","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 Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive Review","authors":"Biqing Wu,&nbsp;Didem Sözeri Atik,&nbsp;Dieyckson O. Freire,&nbsp;Richard W. Hartel","doi":"10.1111/1541-4337.70226","DOIUrl":"10.1111/1541-4337.70226","url":null,"abstract":"<p>Ice cream exhibits distinct meltdown behaviors at room temperature, as determined by the structural aspects created during manufacturing. In general, as the ice melts, ice cream either turns completely into a flowing liquid (complete collapse) or retains a portion of its original shape (partial collapse), leaving a solid-like melted ice cream foam. Melting tests enable researchers to compare structural changes in ice cream under controlled conditions, providing insight into how formulations and processing parameters influence ice cream stability. The microstructure formed during production significantly impacts meltdown behavior, affecting both the melting/collapse rate and the ability to retain shape. Key factors such as fat destabilization, overrun, mix viscosity, and serum phase properties all play crucial roles in determining melting characteristics. For instance, higher fat destabilization can form a fat network that stabilizes air bubbles and resists foam collapse, while increased overrun reportedly slows melting due to the insulating effect of air cells. Mix viscosity and serum phase properties also influence the flow properties of the melted ice cream. This review discusses the influence of these structural components on meltdown behavior, providing a comprehensive understanding of the interplay between formulation, processing, and microstructure. Furthermore, the rheology helps explain the fundamental mechanisms of ice cream melting and collapse, aiming to inform the development of ice cream products with desirable melt-resistant properties.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70226","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144624541","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}