Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"The health benefits of fermented fruits and vegetables and their underlying mechanisms","authors":"Lu Liu,&nbsp;Guolong Li,&nbsp;Lu Cui,&nbsp;Rui Cai,&nbsp;Yahong Yuan,&nbsp;Zhenpeng Gao,&nbsp;Tianli Yue,&nbsp;Zhouli Wang","doi":"10.1111/1541-4337.70072","DOIUrl":"https://doi.org/10.1111/1541-4337.70072","url":null,"abstract":"<p>Fermented fruits and vegetables are rich in phenolic compounds, minerals, and vitamins, which have potential health benefits for the prevention of many diseases such as cardiovascular disease and Type 2 diabetes. There is a growing demand for the development of nondairy probiotic products based on fruits and vegetables in view of changing lifestyles (e.g., vegetarianism, veganism, and allergy to dairy products) and the rise of nutritional diet therapy. In this review, the processes and health potential of fermented fruits and vegetables are described. The study focuses on the role of bacteria and fungi in fermented fruits and vegetables, outlines the process of transformation of bioactive components, and systematically summarizes the possible mechanisms of antioxidant, anti-inflammatory, and blood pressure-lowering effects. The health effects of fermented fruits and vegetables depend mainly on the microorganisms present in the fermentation process and the bioactive components they produce, such as phenols, vitamins, and organic acids. These active compounds exert many health effects such as antioxidant, anti-inflammatory, anti-obesity, hypotensive, hypoglycemic, and other health benefits. Therefore, the development of fermented foods based on fruits and vegetables can be a promising way to adapt to the market demand and to reduce the wastage of agriculturally produced fruits and vegetables.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749192","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":"Superheated steam technology: Recent developments and applications in food industries","authors":"Huang Zhang,&nbsp;Feiying Yu,&nbsp;Junjie Yi,&nbsp;Xueming Xu,&nbsp;Yongshuai Ma","doi":"10.1111/1541-4337.70073","DOIUrl":"https://doi.org/10.1111/1541-4337.70073","url":null,"abstract":"<p>Studies focused on superheated steam technology in the field of food processing have progressed rapidly over the past several decades, and this can be attributed to its remarkable heat transfer efficiency, energy-saving benefits, and environmentally friendly characteristics when compared to those of conventional thermal processing methods. Consequently, superheated steam technology holds great promise for a wider range of applications in the food industry. This study provides a comprehensive overview of the use of superheated steam technology in food processing and its impact on food quality, texture, and microbiological safety. Superheated steam is an effective thermal processing medium for tasks such as food drying, microbial decontamination, reducing the formation of toxic compounds, and enhancing the overall food quality. During superheated steam processing, the products exhibit improved flavor, color, and texture, heightened safety, and better retention of nutritional and bioactive ingredients. Additionally, the limitations and future development trends of superheated steam technology are discussed. Although the commercial adoption of superheated steam technology is still in its early stages, recent advancements suggest a promising future for its integration into the food industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749279","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":"Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing","authors":"Charlotte F. De Schepper,&nbsp;Christophe M. Courtin","doi":"10.1111/1541-4337.70069","DOIUrl":"https://doi.org/10.1111/1541-4337.70069","url":null,"abstract":"<p>Efficient conversion of starch to fermentable sugars and dextrins is essential during brewing as it drives process efficiency, resource efficiency, and the quality of the end product. Recent changes in barley growth conditions due to climate change challenge brewers in maintaining these essential aspects of the brewing process. The main component of barley, starch, is also undergoing changes, which can lead to detrimental effects on the brewing process. Additionally, variations in barley genotype and preparatory processing, such as malting, can affect starch properties of the barley malt. These changes in and fluctuations of the raw material barley for brewing have led to recent research focusing on the importance of starch granule proportions, starch structure, and starch behavior as a means to cope with these new challenges. In this review, we summarize the main findings regarding starch properties and behavior from barley to beer, discuss the importance of balancing starch gelatinization and starch hydrolysis during the mashing process, identify research gaps, and suggest potential trajectories for future research.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749265","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":"Carboxymethyl chitosan: Synthesis, functional properties, and applications in sustainable food packaging material","authors":"Qingyan Pan,&nbsp;Huawei Ma,&nbsp;Zhe Liu,&nbsp;Chuanyan Pan,&nbsp;Xifeng Zuo,&nbsp;Si Cheng,&nbsp;Keying Li,&nbsp;Jun Lv,&nbsp;Ailing Guo","doi":"10.1111/1541-4337.70061","DOIUrl":"https://doi.org/10.1111/1541-4337.70061","url":null,"abstract":"<p>Global environmental concerns about non-degradable packaging materials are increasing. Carboxymethyl chitosan (CMCS), a polysaccharide widely used in the food industry, has gained attention in the field of food packaging. Due to its biodegradability, film-forming ability, and biocompatibility, CMCS has emerged as a sustainable option for degradable and functional food packaging materials, offering solutions to plastic pollution and food waste issues. This review explores CMCS as a food packaging and delivery material, detailing its synthesis methods, optimal preparation conditions, functional properties post-carboxymethylation, and applications in the food industry, alongside safety assessments. It summarizes the physicochemical interactions of CMCS-based composites and their impact on relevant properties, highlighting CMCS's potential as a green strategy for smart and active food packaging materials. Additionally, it presents the latest advancements in CMCS applications in the food industry over the past decade. CMCS exhibits good biocompatibility and antibacterial properties, and its functionality in food packaging films and delivery materials is enhanced through functional modification and polymerization. CMCS is widely used as a matrix for food preservation films or coatings and as a carrier for active ingredients, thereby improving the encapsulation efficiency and storage stability of functional food components. This review comprehensively outlines the applications of CMCS in the food industry, filling gaps in the existing literature, and laying a theoretical foundation for the development of CMCS technology. It provides a reference for further research, emphasizing the need to further investigate its molecular structure and chemical properties to optimize functionality and safety, thereby fully tapping into the potential of CMCS in the food industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749248","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":"Natural deep eutectic solvents for anthocyanin extraction from agricultural sources: Process parameters, economic and environmental analysis, and industrial challenges","authors":"Ianê Valente Pires,&nbsp;Luiza Helena Meller da Silva,&nbsp;Antonio Manoel da Cruz Rodrigues,&nbsp;Marleny D. A. Saldaña","doi":"10.1111/1541-4337.70057","DOIUrl":"https://doi.org/10.1111/1541-4337.70057","url":null,"abstract":"<p>Anthocyanins are natural pigments, known for their antioxidant, anti-inflammatory properties, and health benefits. One method to extract anthocyanins uses natural deep eutectic solvents (NADES). NADES are mixtures of two or more natural compounds that result in a liquid with a lower melting point than any of its individual components. NADES are nontoxic, biodegradable solvents that can be obtained from renewable sources, making them an attractive alternative to traditional solvents; therefore, they are known as the “21st century solvents.” This review provides a comprehensive and critical assessment of the use of NADES as a sustainable solvent system for anthocyanins extraction. It also discusses the main properties of anthocyanins, NADES, process parameters, and economic and environmental analysis to efficiently extract anthocyanins. Current state of knowledge focusing on its applicability within the industrial context was evaluated and identified gaps in knowledge, highlighting its advantages and challenges to provide recommendations for future research.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748936","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":"3-Deoxyanthocyanidins: Extraction, stability, and food applications","authors":"Xuefu Zhou,&nbsp;Pangzhen Zhang,&nbsp;Danyang Ying,&nbsp;Xu Duan,&nbsp;Zhongxiang Fang","doi":"10.1111/1541-4337.70064","DOIUrl":"https://doi.org/10.1111/1541-4337.70064","url":null,"abstract":"<p>3-Deoxyanthocyanidins, a rare class of anthocyanins, have gained increasing popularity due to their notable stability and bioactive properties. The enhanced stability of these colorants is attributed to the absence of a hydroxyl group at the C-3 position. This absence leads to unique response mechanisms to environmental factors, such as pH, temperature, and light exposure. It also results in different interactions with biopolymers and co-pigments. Sorghum is the only dietary source of 3-deoxyanthocyanidins, which predominantly accumulate in the bran where the cell walls are extensively cross-linked. This restricts their extraction, which is the premise of application. Therefore, this review compares the extraction efficiencies of 3-deoxyanthocyanidins using conventional and innovative methods, discusses the qualification and quantification of such colorants, and summarizes factors affecting their stability, highlighting the differences in the behavior of anthocyanins and 3-deoxyanthocyanidins influenced by these factors. This work provides insights for extracting and stabilizing 3-deoxyanthocyanidins and proposes their potential applications in the food system.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748937","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":"Reviewing for a Review Journal","authors":"","doi":"10.1111/1541-4337.70065","DOIUrl":"https://doi.org/10.1111/1541-4337.70065","url":null,"abstract":"&lt;p&gt;Reviews provide readers with an overview of a topic, and a comprehensive review also alerts readers to gaps in knowledge on a specific topic in the hopes of spurring new research. Reviewing for &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt; offers scientists in academia, government, and the food industry with an opportunity to advance the science of food. The editors invite potential reviewers whose expertise aligns with the manuscript topics. Some papers offer a broader perspective on a topic so perhaps experts in toxicology, sensory evaluation, and processing may be needed to assess different aspects of a manuscript. The editors respect the time and insight of our reviewers. This journal limits manuscripts to between 8000 and 15,000 words, excluding references, tables, and figure captions. We hope that the length of these manuscripts does not discourage potential reviewers.&lt;/p&gt;&lt;p&gt;As submissions to the journal increase, so does the need for reviewers. As part of IFT's commitment to diversity, equity, and inclusion, we also want to expand the reviewer pool to involve more scientists from outside North America, particularly female food scientists and other underrepresented groups within food science. This year IFT launched a new mentored review program because the journal editors believe that mentoring and training early career researchers will engage young scientists in the review process and help them understand the publishing world. We encourage faculty members and other food science supervisors to work with graduate students, postdoctoral fellows, and new graduates to confidentially review manuscripts as mentees. If you accept an invitation to review for JFS or CRFSFS, you may share the manuscript with a mentee and assist them in the process of peer-review. The mentee will be held to the same review confidentiality policy that applies to all reviewers. Mentors are required to assess the mentee's review comments to make sure that they are factual and collegial before submitting the review. Mentored reviews should not focus on grammar and punctuation; instead, they should evaluate whether the authors have addressed major points in the topic and have cited the most relevant literature. At this time, we cannot give reviewer credit on Web of Science to mentee reviewers, but IFT will list named mentees annually in our reviewer indexes. Please contact &lt;span&gt;[email protected]&lt;/span&gt; with questions about this new program.&lt;/p&gt;&lt;p&gt;If you are not reviewing for this journal or IFT's research publication, &lt;i&gt;Journal of Food Science&lt;/i&gt;, please visit the Reviewer Resource page, which includes a link to the application form:&lt;/p&gt;&lt;p&gt;https://www.ift.org/news-and-publications/scientific-journals/journal-of-food-science/reviewer-resources&lt;/p&gt;&lt;p&gt;Have you registered as a reviewer but not been invited to review recently? I suggest visiting our review site, ScholarOne, and updating your expertise keywords. Vague key terms such as “food chemistry” or “f","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70065","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative food supply chain through spatial computing technologies: A review","authors":"Peihua Ma,&nbsp;Xiaoxue Jia,&nbsp;Mairui Gao,&nbsp;Zicheng Yi,&nbsp;Shawn Tsai,&nbsp;Yiyang He,&nbsp;Dongyang Zhen,&nbsp;Ryan A. Blaustein,&nbsp;Qin Wang,&nbsp;Cheng-I. Wei,&nbsp;Bei Fan,&nbsp;Fengzhong Wang","doi":"10.1111/1541-4337.70055","DOIUrl":"https://doi.org/10.1111/1541-4337.70055","url":null,"abstract":"<p>The global food supply chain faces significant challenges related to inefficiencies, quality variability, and traceability issues, all of which contribute to food waste and consumer distrust. Spatial computing (SC) technologies, including augmented reality (AR), virtual reality (VR), and digital twins, offer promising solutions by enhancing precision agriculture, logistics, manufacturing, and retail operations. This review explores SC's potential across the entire food supply continuum, emphasizing improvements in resource management, supply chain transparency, and consumer engagement. Despite its promise, the widespread adoption of SC is limited by technical challenges and a lack of standardized protocols. The findings suggest that while SC has the potential to revolutionize the food supply chain by improving sustainability, efficiency, and safety, further interdisciplinary research and collaboration are essential to fully unlock its capabilities.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748910","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":"Challenges and opportunities for risk- and systems-based control of Listeria monocytogenes transmission through food","authors":"Alexandra Belias,&nbsp;Samantha Bolten,&nbsp;Martin Wiedmann","doi":"10.1111/1541-4337.70071","DOIUrl":"https://doi.org/10.1111/1541-4337.70071","url":null,"abstract":"<p><i>Listeria monocytogenes</i> contamination of ready-to-eat (RTE) food products and food-associated built environments (e.g., processing facilities) represents a food safety issue with major public health and business risk implications. A number of factors make <i>L. monocytogenes</i> control a particular challenge, including (i) its frequent presence in different environments, (ii) its propensity for establishing persistence in food-associated environments, (iii) its ability to grow under a variety of stressful conditions, and (iv) its ability to cause severe illness, particularly in immunocompromised individuals and pregnant people. Key sources of <i>L. monocytogenes</i> contamination of RTE foods are food-associated built environments. However, raw materials can also be an important source, particularly for products without a “kill step” (e.g., fresh produce, raw dairy products, cold-smoked seafood). While certain RTE foods (e.g., deli meats, soft cheeses, produce) have commonly been linked to listeriosis outbreaks, cases, and recalls, a number of factors will influence the specific public health risk a given RTE food represents, including the likelihood of contamination, ability to support <i>L. monocytogenes</i> growth, and consumer-related factors (including consumption by pregnant or immunocompromised individuals). Consequently, a risk-based approach presents the most appropriate strategy to minimize the public health and business impact of <i>L. monocytogenes</i>. Key challenges to control <i>L. monocytogenes</i> include (i) development and implementation of food safety systems that prevent <i>L. monocytogenes</i> persistence in food-associated built environments, (ii) minimizing <i>L. monocytogenes</i> contamination of raw material sources, (iii) implementation of effective root cause analysis procedures, (iv) minimizing <i>L. monocytogenes</i> growth in finished product, and (v) consumer education.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749115","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":"Solid-state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oats","authors":"Stella Green,&nbsp;Graham T. Eyres,&nbsp;Dominic Agyei,&nbsp;Biniam Kebede","doi":"10.1111/1541-4337.70070","DOIUrl":"https://doi.org/10.1111/1541-4337.70070","url":null,"abstract":"<p>The nutritional value of oats can be enhanced through solid-state fermentation (SSF) to release otherwise tightly bound, inaccessible nutrients and bioactives. Extensive research has shown that SSF can liberate bioactive compounds from oats, such as phenolic compounds and peptides through modification of the microstructure. Studies also demonstrate that SSF enhances the bioactive properties of oats, including antioxidant, antidiabetic, anticancer, anti-inflammatory, and angiotensin-converting enzyme inhibitory. Additionally, SSF can modify the macronutrient and antinutritional components of oat substrates. In particular, the protein fraction can be enriched by SSF with filamentous fungi due to the inherently proteinous nature of their mycelium. Most SSF microorganisms can also reduce the antinutritional compounds in oats like tannins and phytic acid. Despite the breadth of SSF research for oat substrates, no review exists for oat specifically and more generally, and no review exists considering bioactive and nutritional aspects together. This review extensively discussed these facets. Future research avenues are explored and should provide insight into the microstructural modification of oats as a function of different fermentation conditions by leveraging advancements in imaging. Mechanistic and quantitative insight into how these structural changes and biotransformations influence the release of bioactive compounds (including the dynamic digestion process) should be explored. The molecular mechanism by which specific SSFed oat bioactive compounds (phenols and peptides) confer their biological effects requires further development. Combining analysis of the macronutrient and bioactive properties of solid-state-fermented oat substrates provides a more detailed picture of the overall nutritional value and health implications of solid-state fermented oat products.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"23 6","pages":""},"PeriodicalIF":12.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749255","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}