Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Phenolic Acids and Their Derivatives in Tea: Chemical Diversity, Processing Changes, Sensory Contributions, and Health Implications-A Comprehensive Review.","authors":"Chen Jiang, Jia-Ping Ke, Zekai Wang, Guoping Lai, Xuyang Liu, Zisheng Han, Liang Zhang, Chi-Tang Ho, Daniel Granato","doi":"10.1111/1541-4337.70553","DOIUrl":"10.1111/1541-4337.70553","url":null,"abstract":"<p><p>Phenolic acids are increasingly recognized as underexplored yet influential determinants of tea quality, sensory identity, and health functionality. This review integrates chemical, biochemical, sensory, and technological perspectives to construct the first comprehensive, cross-tea-type framework for understanding phenolic acid dynamics. We consolidate current knowledge on their structural diversity, biosynthetic regulation, and metabolic fluxes, and map how processing-specific transformations across the six major tea categories reshape free and bound phenolic acid pools. By linking these molecular changes to sensory outcomes-color formation via metal coordination and oxidation, aroma generation through thermal and enzymatic degradation pathways, and taste modulation driven by ortho-diphenolic structures-we highlight overlooked mechanistic connections. The review further synthesizes emerging evidence on phenolic acid-mediated biological activities, including antioxidant and anti-inflammatory effects, while evaluating recent advances in analytical chemistry and molecular biology that refine quantification and elucidate pathways. Comparative analysis reveals distinct phenolic acid trajectories: green tea preserves 85%-90% of total phenolics with elevated free forms; white tea maintains balanced free/bound ratios through gentle withering; and black and dark teas undergo extensive oxidation and polymerization, reducing free acids but generating complex pigments. By integrating these insights, we identify leverage points in processing-such as fixation temperature and fermentation control-that offer new opportunities to optimize both product quality and functional potential. The review concludes by outlining critical research gaps and proposing a forward-looking agenda to accelerate mechanistic, translational, and application-oriented studies on phenolic acids in tea.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70553"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13409204/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148403027","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":"Curdlan-Based Composites: Advances in Functionalization and Sustainable Food Packaging Applications.","authors":"Maedeh Jabarzadeh Marand, Maede Sadat Hosseini, Zehra Ayhan, Kimia Safdari, Ehsan Moghaddas Kia, Hossein Ahangari","doi":"10.1111/1541-4337.70578","DOIUrl":"10.1111/1541-4337.70578","url":null,"abstract":"<p><p>Recent trends in food packaging research emphasize the development of sustainable alternatives to conventional petroleum-based materials driven by increasing environmental concerns and regulatory pressures. In particular, curdlan, a microbial biopolymer, has garnered significant attention for its potential applications in food packaging due to its biodegradability, film-forming ability, and functional versatility. However, ensuring its industrial viability requires enhancing the inherent functional properties of pure curdlan through various targeted modification strategies. Within this context, the present review aims to critically summarize and evaluate recent advances in curdlan-based systems for food packaging applications. This review offers a comprehensive overview of curdlan's microbial origin, chemical structure, and modification techniques, as well as its emerging role in sustainable food packaging. It further addresses recent progress in improving curdlan's functionality and physicochemical characteristics, especially in the context of active packaging systems. Through chemical modification, bioactive incorporation, nanotechnology, and advanced film casting, curdlan-based biopolymers have been significantly improved, positioning them as promising alternatives to synthetic packaging materials. The scope of this review also includes a discussion of current challenges and future perspectives related to the practical implementation of curdlan-based packaging systems. Recent studies extend curdlan's applications beyond packaging to hydrogels and drug delivery and emphasize its versatility, reinforcing key insights into food packaging and coatings.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70578"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13402768/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148589812","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":"Multimodal Artificial Intelligence for Precision Oil Reduction and Sensory Reconstruction in Traditional Chinese Foods: Mechanisms, Strategies, and Future Perspectives.","authors":"Yang Liu, Xiaonan Fan, Dayong Zhou, Yu Fu, Yadong Zhao, Deyang Li","doi":"10.1111/1541-4337.70554","DOIUrl":"https://doi.org/10.1111/1541-4337.70554","url":null,"abstract":"<p><p>Traditional Chinese foods are often characterized by high lipid contents, which create a persistent tension between preserving sensory authenticity and advancing public health goals. Direct oil-reduction strategies frequently compromise product quality because lipids serve multiple indispensable functions beyond caloric contribution, acting as heat-transfer media, structural modulators, and carriers of fat-soluble flavor compounds. This review highlights recent advances in multimodal artificial intelligence (AI)-assisted oil reduction for traditional Chinese foods within an evidence-bounded \"Perception-Decision-Execution\" framework. It synthesizes progress across three tightly connected domains: AI-assisted screening and design of lipid replacers at the molecular and mesoscale levels; AI-assisted regulation of oil-related processing in frying, stewing, and seasoning systems; and sensory reconstruction through multimodal instrumental signals correlated with human perception. Available evidence suggests that multimodal AI may support a gradual shift from conventional trial-and-error oil-reduction practices toward more data-informed optimization by integrating real-time sensing, predictive modeling, and adaptive process adjustment across formulation, processing, and sensory delivery. These approaches show potential for assisting the rational design of fat replacers, dynamic regulation of oil uptake, stabilization of reduced-fat emulsified systems, and targeted compensation for losses in aroma, texture, and mouthfeel, although their effectiveness remains highly dependent on food-matrix-specific validation. Despite this promise, broader translation into industrial practice remains constrained by heterogeneous datasets, limited model interpretability, the lack of standardized evaluation frameworks, and persistent scale-up challenges. Overall, AI-assisted oil reduction may provide a useful strategy for the health-oriented modernization of traditional Chinese foods by supporting the functional analysis, partial decoupling, and targeted reconstruction of lipid roles while preserving their cultural identity and distinctive sensory characteristics.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70554"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148343496","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":"Heterogeneity in Withering Conditions and Associated Changes in Key Nonvolatile Compounds in Black Tea (Camellia sinensis): A Systematic Review and Meta-Analysis.","authors":"Muhammad Safiullah Virk, Muhammad Abdulrehman Virk, Mehak Gul, Naila Siraj, Shiyu Zhang, Xinzhuan Yao, Jawad Ashraf, Tabussam Tufail, Shiyu Tian, Litang Lu","doi":"10.1111/1541-4337.70562","DOIUrl":"10.1111/1541-4337.70562","url":null,"abstract":"<p><p>Black tea (Camellia sinensis) is a globally consumed beverage, in which the nonvolatile chemical matrix determines quality by shaping liquor color, taste, and mouthfeel. Withering regulates dehydration kinetics and biochemical conditioning, thereby priming leaves for downstream pigment and flavor development. Following PRISMA guidelines, this systematic review and meta-analysis quantified how withering, as an independent experimental variable, modifies major nonvolatile constituents in black tea. Eligible experimental studies published between 2000 and 2025 were recorded, and the effect sizes were computed as the natural log response ratio (lnRR) and pooled using random-effects (REML) models. Heterogeneity was quantified using Q, τ², and I². Nineteen studies met the inclusion criteria, mostly published within the last 5 years and concentrated in China. Across studies, withering altered catechins, amino acids (including theanine), tea pigments, alkaloids, and organic acids, with substantial between-study variability indicating strong context dependence. Conventional natural indoor withering tended toward net catechin depletion, broadly consistent with progressive oxidation and priming for pigment formation. Conversely, withering interventions, such as warm air, dynamic handling, light irradiation, and pulsed electric field, tended to show the largest deviations, though small study counts (k = 1-3) and extreme heterogeneity render these preliminary trends rather than reproducible method effects. These findings suggest withering may shape black tea chemistry rather than serving as a fixed dehydration step, although cultivar, endpoint moisture, dehydration kinetics, and sampling stage often influence outcomes as strongly as the nominal method. Interpretation remains limited by extreme heterogeneity and inconsistent reporting of intensity-defining variables; the review therefore proposes a standardized reporting checklist as a primary translational output for future syntheses.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70562"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148403037","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":"Artificial Intelligence-Assisted Design of Plant-Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation-Based Texturization.","authors":"Amir Amiri, Klaudia Masztalerz, Srishty Maggo, Anika Singh, Vladislav Korolev, Anubhav Pratap-Singh","doi":"10.1111/1541-4337.70548","DOIUrl":"10.1111/1541-4337.70548","url":null,"abstract":"<p><p>Plant proteins provide nutritional value and techno-functional performance, yet their predominantly globular structures often form isotropic gels that lack the fibrous, anisotropic, and water-retaining network of animal muscle. This review examines plant-protein meat analogue design as a multi-objective challenge requiring the simultaneous optimization of nutrition, digestibility, functionality, texture, sensory quality, scalability, and sustainability. It first summarizes the nutritional benefits and limitations of plant proteins, including amino acid balance, digestibility, allergenicity, anti-nutritional factors, and health-related outcomes. It then reviews extraction and techno-functional modification strategies, followed by fibrillation-based texturization technologies such as high-moisture extrusion, shear-cell processing, 3D printing, spinning, and amyloid-like fibril formation. Across these stages, artificial intelligence is positioned as an integrative design layer linking protein selection, processing conditions, rheology, microstructure, texture, nutrition, and sustainability. Overall, AI-assisted workflows may accelerate the development of structurally convincing, nutritionally credible, and industrially scalable plant-protein meat analogues.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70548"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13359316/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148429466","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 “Revisiting the Nutritional and Health-Promoting Properties of Soy Protein-Based Food Formulations for Infants and Adults”","authors":"","doi":"10.1111/1541-4337.70512","DOIUrl":"https://doi.org/10.1111/1541-4337.70512","url":null,"abstract":"<p>Ashaolu, T. J., C. C. Lee, O. Tarhan, A. Rashidinejad, and S. M. Jafari. 2026. “Revisiting the Nutritional and Health-Promoting Properties of Soy Protein-Based Food Formulations for Infants and Adults.” <i>Comprehensive Reviews in Food Science and Food Safety</i> 25, no. 2: e70407. https://doi.org/10.1111/1541-4337.70407.</p><p>Westmark, C. J., C. Kniss, E. Sampene, et al. 2020. “Soy-Based Infant Formula Is Associated With an Increased Prevalence of Comorbidities in Fragile X Syndrome.” <i>Nutrients</i> 12, no. 10: 3136.</p><p>Ha, E. K., S. W. Lee, J. H. Kim, et al. 2021. “Neurodevelopmental Outcomes in Infants Fed With Soy Formula: A Retrospective, National Population-Based Observational Cohort Study.” <i>The Journal of Nutrition</i> 151, no. 10: 3045–3052.</p><p>Bellando, J., G. McCorkle, B. Spray, et al. 2020. “Developmental Assessments During the First 5 Years of Life in Infants Fed Breast Milk, Cow's Milk Formula, or Soy Formula.” <i>Food Science &amp; Nutrition</i> 8, no. 7: 3469–3478.</p><p>Jing, H., J. M. Gilchrist, T. M. Badger, and R. T. Pivik. 2010. “A Longitudinal Study of Differences in Electroencephalographic Activity Among Breastfed, Milk Formula-Fed, and Soy Formula-Fed Infants During the First Year of Life.” <i>Early Human Development</i> 86, no. 2: 119–125.</p><p>Shapira, N., T. Kushnir, R. Brandman, G. Katan, and L. Tzivian. 2020. “Association Between Parental Self-Reported Knowledge on Soy and Phytoestrogen and Their Children's Intake of Soy-Based Infant Formulae—A Cross-Sectional Study of Israeli Parents.” <i>International Journal of Public Health</i> 65, no. 7: 1079–1085.</p><p>We thank Dr. Cara J. Westmark for her meticulous critique (https://doi.org/10.1111/1541-4337.70510), which has enabled us to improve the scientific rigor and accuracy of our publication.</p><p>We apologize for this error.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70512","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282437","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":"Evidence of Central Nervous System Dysfunction in Association With Soy Protein-Based Infant Formula","authors":"Cara J. Westmark","doi":"10.1111/1541-4337.70510","DOIUrl":"https://doi.org/10.1111/1541-4337.70510","url":null,"abstract":"","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148282427","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":"Macromolecular Organization in Lentinula edodes: Integrating Co-Occurring Bioactives for Structure–Function Relationships Across Gut Microbiota and Host Metabolism","authors":"Sujata Makkar,&nbsp;Kiran Nehra,&nbsp;Jyotsana Makker,&nbsp;Harsimran Kaur,&nbsp;Sudheer Kumar Annepu,&nbsp;Anil Sindhu,&nbsp;Ajay Singh","doi":"10.1111/1541-4337.70536","DOIUrl":"10.1111/1541-4337.70536","url":null,"abstract":"<div>\u0000 \u0000 <p>Diet–microbe–host interactions are increasingly recognized as properties of complex food matrices rather than the sum of isolated compounds. <i>Lentinula edodes</i> (shiitake) provides a chemically diverse system containing β-(1→3),(1→6)-glucans, heteropolysaccharides, phenolics, terpenoids, eritadenine, ergothioneine, and bioactive peptides. Evidence suggests that biological effects attributed to shiitake are better interpreted within the whole matrix rather than through reductionist, single-compound approaches. Key structural features—including β-glucan branching, molecular-weight distribution, conformational stability, and polysaccharide–phenolic interactions— shape microbial accessibility and downstream host responses. Here, macromolecular organization refers to the architecture and co-occurrence of these components across digestion and microbial transformation. Across experimental systems, shiitake polysaccharides are linked to shifts in gut microbial composition, including enrichment of butyrate-producing and mucin-associated taxa such as <i>Faecalibacterium</i>, <i>Roseburia</i>, <i>Akkermansia</i>, and <i>Bifidobacterium</i>. These changes are often accompanied by altered short-chain fatty acid profiles and related signaling pathways. In parallel, low-molecular-weight compounds, particularly eritadenine and ergothioneine, are associated with lipid metabolism and redox-related processes in preclinical and limited human studies. However, interpretation is constrained by variability in structural characterization, study design, and limited availability of structure-resolved human data. This review integrates evidence across biosynthesis, processing, microbial fermentation, and host responses, emphasizing context-dependent associations rather than causal claims. By positioning shiitake as a model system, it highlights the value of structure-guided frameworks and outlines directions to improve reproducibility and translational relevance in functional food science. These insights extend beyond shiitake and provide a framework for interpreting structure–function relationships in complex food systems.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148275244","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":"Iron Complexes With Proteins, Carbohydrates, and Maillard Products in Dairy Systems: Implication for Fortification, Bioavailability, and Product Functionality","authors":"Ishara De Silva,&nbsp;Mary Ann Augustin,&nbsp;Thom Huppertz,&nbsp;Julia YQ Low,&nbsp;Arianna Dick,&nbsp;Jayani Chandrapala","doi":"10.1111/1541-4337.70541","DOIUrl":"10.1111/1541-4337.70541","url":null,"abstract":"<p>The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy-based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix presents significant challenges for maintaining Fe bioavailability and product quality. This review critically evaluates current knowledge on Fe fortification in dairy systems, integrating evidence on Fe forms, physicochemical interactions between Fe and the matrix, and their consequent effects on Fe bioavailability and physical functionality. Emerging fortification strategies are highlighted. Conventional Fe salts, including ferrous sulfate, ferrous fumarate, and ferric pyrophosphate, have varying degrees of solubility and absorption but are often associated with adverse sensory changes, lipid oxidation, and reduced product stability. Fe–ligand complexes, including protein-, carbohydrate-, and Maillard reaction product (MRP)-based systems, can impart improved stability to the fortified product and bioavailability by minimizing interactions with inhibitors of Fe absorption. The incorporation of Fe into dairy matrices influences product pH and structural and functional properties while also accelerating lipid oxidation and sensory deterioration when inorganic salts are used. Strategies such as Fe chelation, microencapsulation, and co-fortification with enhancers have shown potential to mitigate these limitations. In addition, the role of prebiotics, probiotics, and MRPs in modulating Fe absorption remains complex and context dependent. Despite promising advancements, gaps remain in understanding interactions between Fe, proteins, carbohydrates and MRP and their implications for Fe fortification of dairy systems. Future research should focus on developing integrated fortification approaches enabling the design of next-generation functional dairy foods to effectively combat global Fe deficiency.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70541","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148275263","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":"Antioxidants in Plant-Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design","authors":"Márcio Vargas-Ramella,&nbsp;Carmen Silvia Favaro-Trindade,&nbsp;Bárbara Miranda-Vilela,&nbsp;Mariana Estefanuto-Costa,&nbsp;Marina Franco-Brito,&nbsp;Bibiana Alves dos Santos,&nbsp;Paulo Cezar Bastianello Campagnol","doi":"10.1111/1541-4337.70532","DOIUrl":"10.1111/1541-4337.70532","url":null,"abstract":"<p>Plant-based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health-related benefits. Yet, their in-product and in vivo performance frequently diverges from predictions based on solution-phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both stability and bioactivity. This review integrates molecular mechanisms, structure–activity relationships (SARs), and degradation kinetics with food-matrix and human-relevance considerations to explain when, where, and how plant-based antioxidants act. Evidence is collated across polyphenols, carotenoids, tocopherols and tocotrienols, and selected alkaloids, linking hydrogen-atom, single-electron, and proton-coupled transfer pathways. Together, with those evidences, transition-metal chelation, interactions with proteins and polysaccharides, interfacial partitioning in emulsions, and metal-catalyzed oxidation are discussed. The influence of conventional and emerging processing, storage, and delivery systems (Pickering and double emulsions, spray drying/chilling, complex coacervation, ionic gelation) on antioxidant stability, localization, and bioaccessibility is also examined. Across systems, efficacy is governed less by intrinsic reactivity or nominal polarity than by effective interfacial concentration, partitioning behavior, and metal management. Encapsulation, when matched to matrix and process, improves antioxidant retention. Combinations of antioxidants may act cooperatively under one set of conditions and become antagonistic, or even pro-oxidant, under high oxygen availability or at suboptimal molar ratios. In this review, solution-phase rankings (DPPH, ABTS, FRAP, ORAC) are interpreted as descriptors of intrinsic reactivity. They cannot, on their own, predict performance in real food matrices or the post-digestion metabolite pool reaching systemic circulation. Effective use of plant antioxidants in foods therefore requires that formulation choices be informed by interfacial kinetics, food-component interactions during digestion, gut–microbiota metabotypes, and biomarker-validated estimates of dietary intake.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":""},"PeriodicalIF":15.6,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70532","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148275320","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}