Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Recent Advances in Umami Peptides From Livestock and Poultry By-Products: Influencing Factors, Structural Modification, Off-Flavor Control, and Bitterness Masking.","authors":"Xintong Chen, Zecheng Qiu, Jiaxin Chen, Yue Ren, Guishan Liu","doi":"10.1111/1541-4337.70546","DOIUrl":"10.1111/1541-4337.70546","url":null,"abstract":"<p><p>Livestock and poultry by-products (LPBP), owing to their abundant protein content and potential for value-added applications, have become important raw materials for developing umami peptides. In this context, this review for the first time systematically integrates the structural modification strategies of umami peptides derived from LPBP from a cross-modal sensory perspective and preliminarily explores their preparation, separation, and purification methods. Specifically, this review classifies existing strategies for umami peptide modification into biological, physical, and chemical categories. The biological strategies mainly include enzymatic hydrolysis and microbial fermentation; the physical strategies involve the application of physical fields to assist and enhance enzymatic hydrolysis; and the chemical strategies comprise chemical modification approaches such as the Maillard reaction, γ-glutamylation, the plastein reaction, and cyclization. Despite significant progress in these technologies in laboratory studies, the industrial application of umami peptides remains constrained by issues such as raw material instability, high production costs, challenges in separation and purification, and underdeveloped safety and regulatory frameworks. Meanwhile, consumer acceptance may influence the commercialization of umami peptides derived from LPBP, and the standardization of raw material selection and processing technologies is critical to ensuring safety. Therefore, future research needs to not only further optimize large-scale production processes but also to integrate regulatory considerations, consumer perception assessments, and modern computational tools such as artificial intelligence (AI), multi-omics, and molecular docking (MD) into a systematic framework to guide flavor improvement and product development. Through these combined efforts, umami peptides extracted from LPBP are expected to advance toward high quality, sustainability, and industrialization.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70546"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148403025","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 Influence of Vegetable Oil: Structure, Composition, and Physicochemical Properties on Oleogel Formation and Its Derivatives: A Comprehensive Review.","authors":"Xiujun Lin, Yang Li, Shuang Zhang, Huanyu Zheng","doi":"10.1111/1541-4337.70555","DOIUrl":"https://doi.org/10.1111/1541-4337.70555","url":null,"abstract":"<p><p>Oleogels are innovative lipid-structuring systems that entrap liquid vegetable oils in three-dimensional networks, offering sustainable alternatives to traditional solid fats and reducing dietary trans and saturated fats. As oleogels are predominantly composed of liquid oil, the fatty acid (FA) profile, triacylglycerol composition, minor lipid components, polarity, viscosity, and oxidative stability critically impact gel formation, network structure, and functionality. However, current literature stems from the diverse chemical nature of both oils and gelators, highlighting the necessity to understand oil-gelator compatibility for effective structuring. Furthermore, oils influence interfacial dynamics in derived systems like oleogel-based emulsions, bigels, and oleofoams, where oil-water or oil-air interactions determine stability and performance. Although these interfacial phenomena have attracted increasing attention, the role of oil characteristics in modulating oil-water and oil-air interfacial behavior remains insufficiently clarified. Therefore, this review summarizes oil composition and physicochemical properties, including FA unsaturation, chain length, glyceride structure, minor lipid components, polarity, viscosity, and oxidative stability. It further discusses how oil characteristics affect network formation, rheological behavior, and functional performance in oleogel and its derivatives by regulating oil-gelator interactions and interfacial behavior. This review provides theoretical guidance for the rational design of oleogel and its derived systems.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70555"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148409653","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":"Sulfur Dioxide in Food: A Review of Its Preservative Mechanisms, Safety Concerns, and the Rise of Smart Detection Systems.","authors":"Jie Ren, Xuyang Peng, Haichuan Li, Cunkun Chen, Ruixiang Yan","doi":"10.1111/1541-4337.70580","DOIUrl":"10.1111/1541-4337.70580","url":null,"abstract":"<p><p>Sulfur dioxide (SO₂) remains an indispensable food preservative, yet balancing preservation efficacy with residue safety continues to challenge both industry and regulators. The difficulty arises from the diverse chemical forms, dynamic release, and uneven distribution of SO₂ in food matrices and package headspace, which hinder real-time monitoring and precise control. While progress has been made in preservation techniques, detection methods, and smart sensors, an integrated framework that unifies these threads to elucidate SO₂ dynamics in complex food systems is still absent. This review provides an integrated perspective that draws together knowledge of SO₂ chemical speciation, mechanism of action, safety thresholds, and controlled-release behavior. We trace the evolution of SO₂ detection from traditional analytical methods and modern instrumental techniques to emerging smart detection platforms, with emphasis on active and intelligent packaging systems and on cold-chain monitoring challenges. Advances in smart detection technologies enable more precise monitoring of different SO₂ forms in complex food systems and package atmospheres, improving the balance between quality preservation and safety control. Future research will prioritize real-time tracking of dynamic SO₂ changes and localized residual levels throughout cold chains, alongside the integration of multimodal rapid sensing into smart packaging for synergistic food quality preservation and risk mitigation.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70580"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13396825/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148576400","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":"Coordination Metal Complexes With Antibacterial and Antioxidant Functions for Food Packaging: From Single-Function Systems to Intelligent Materials.","authors":"Yan Zhang, Xiaochen Chang, Yujie Hou, Weijie Lan, Peng Jin, Yonghua Zheng, Zhengguo Wu","doi":"10.1111/1541-4337.70556","DOIUrl":"10.1111/1541-4337.70556","url":null,"abstract":"<p><p>During food storage and transportation, products are prone to microbial contamination and oxidative deterioration, which seriously affects their safety and shelf life. Therefore, it is necessary to develop adjustable intelligent active food packaging to address the above issues. Metal complexes exhibit advantages such as designable structures and diversified mechanisms of action, which can achieve efficient, long-lasting, and intelligently controllable antibacterial and antioxidant functions. In this review, we systematically summarize the research progress of coordination-type antibacterial/antioxidant metal complexes represented by silver, copper, zinc, and iron and focus on analyzing the effects of different coordination structures, ligand types, and carrier forms on their biological activity and stability. Among these metal complexes, silver complexes exhibit strong antibacterial activity; copper complexes offer a favorable balance between activity and cost; zinc complexes demonstrate outstanding biocompatibility; and iron complexes show excellent antioxidant activity. At the same time, the antibacterial/antioxidant mechanisms of metal complexes are elaborately described, and the relationship between their physical-chemical structure and properties is deeply discussed. Furthermore, the applications of metal coordination-type active materials in the preservation and packaging of fruits and vegetables, meat products, and other foods are discussed. Nevertheless, despite the considerable application potential of these materials, several critical challenges persist in their practical implementation, such as the potential toxicity of metal ions, migration behavior, scalability of production, and associated costs. Finally, in response to these challenges, future research directions for metal coordination-type materials in the field of food preservation and packaging are proposed.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70556"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13366569/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148434450","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":"Probiotics and Their Functional Role in Mitigating Antinutrient Effects In Vivo-A Systematic Review and Meta-Analysis.","authors":"Ligia Olar-Pop, Mihaiela Cornea-Cipcigan, Călina Cristina Ciont, Ramona Suharoschi, Raluca Maria Pop, Oana Lelia Pop","doi":"10.1111/1541-4337.70524","DOIUrl":"10.1111/1541-4337.70524","url":null,"abstract":"<p><p>Antinutrients like phytic acid and oxalates reduce mineral bioavailability by forming insoluble complexes with iron, zinc, and calcium. Probiotic supplementation may counteract these effects through enzymatic activity (e.g., phytase, oxalate decarboxylase) and microbiota modulation. This PRISMA-based meta-analysis evaluated 27 in vivo studies (chickens, mice, rats) published between 2005 and 2025. Controlled trials assessing probiotic effects on mineral absorption under antinutrient-rich diets were analyzed using random effects models, expressed as standardized mean differences (SMD) with 95% confidence intervals (CI). Probiotic supplementation may enhance selected markers of mineral bioavailability across animal models (broiler, mouse, and rats), although the certainty of evidence was low and between-study heterogeneity was substantial. In broiler chickens, probiotics increased hepatic iron (SMD = 2.05; CI: 0.91-3.20) and liver ferritin levels (SMD = 2.85; CI: 0.90-4.80). In rat models of hyperoxaluria, probiotics reduced renal calcium oxalate deposition (SMD = 0.77; p = 0.0001), though the impact on urinary oxalate levels was not significant (SMD = 0.20). In mouse models, the interventions demonstrated improved gut microbiota diversity without significant alterations in total body weight (SMD = 0.02). Based on low-certainty evidence from heterogeneous animal studies, probiotic supplementation may improve selected mineral-bioavailability outcomes and may reduce calcium oxalate deposition under antinutrient-rich conditions. These findings should be interpreted cautiously. Further well-designed, species-specific studies using standardized interventions and outcome measures are needed before firm conclusions can be drawn.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70524"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13277958/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148275256","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":"Climate-Driven Regulatory Plasticity Reshapes Mycotoxin Risk and Control in Food Systems.","authors":"Sheidu Abdullaziz, Yuhui Zhuang, Alhassan Fatima Binta, Votapwa Izhar Oliver, Muhammed Mustapha Ibrahim, Ismail Sanusi Nassarawa, Hamid Ullah, Hua Chen, Chong Zhang, Zhuang Weijian","doi":"10.1111/1541-4337.70559","DOIUrl":"10.1111/1541-4337.70559","url":null,"abstract":"<p><p>Climate variability may alter mycotoxin risk not only by shifting fungal distribution and crop susceptibility, but also by influencing environmentally responsive regulatory processes that control fungal secondary metabolism. This PRISMA-informed semi-systematic review synthesizes molecular biology, fungal ecology, mitigation studies, predictive modeling, exposure assessment, and risk governance to evaluate regulatory plasticity as an interpretive framework for climate-associated mycotoxin risk. Regulatory plasticity is defined here as the dynamic reconfiguration of biosynthetic gene cluster activity through mechanisms such as chromatin remodeling, velvet complex signaling, oxidative stress responses, and metabolic network adjustment. Available evidence suggests that heat, drought, elevated CO₂, and oxidative stress can reconfigure biosynthesis in nonlinear and context-dependent toxin outputs, although direct multi-stress field validation remains limited. The framework helps interpret three recurrent challenges: threshold displacement, temporal mismatch, and regulatory compensation. These challenges are most relevant to preharvest and biologically mediated interventions, whereas postharvest approaches such as drying and hermetic storage remain comparatively robust but cannot reverse contamination established before harvest. We argue that climate-adaptive mycotoxin management should integrate dynamic risk assessment, multi-toxin monitoring, early-warning systems, and mitigation strategies validated under realistic multi-stress conditions.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70559"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13342469/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148403054","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":"Why Valid, Scientific Names Matter in Food Science: The Case of Liberica and Excelsa Coffee.","authors":"Aaron P Davis","doi":"10.1111/1541-4337.70569","DOIUrl":"10.1111/1541-4337.70569","url":null,"abstract":"","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70569"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13402760/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148589792","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":"Decoding Walnut Flavor: From the Formation of Odor and Taste to the Reproduction of Walnut Flavor.","authors":"Yimin Jia, Ran Zhao, Bingcan Chen, Qi Zhou","doi":"10.1111/1541-4337.70566","DOIUrl":"https://doi.org/10.1111/1541-4337.70566","url":null,"abstract":"<p><p>The unique flavor of walnut (Juglans regia L.) is a key driver of consumer preference. With the advancement of technologies in food analysis, sensory science, and oral perception, the design and regulation of walnut flavors have emerged as a hot topic in research on food flavor chemistry. Therefore, research spanning from walnut flavor identification to studies based on metabolism, growing environment, processing, and oral processing specially focus on flavor design and personalized perception which represents an important future direction in nut flavor chemistry. This review summarizes the latest advances in the major chemical components of walnut flavor and their formation mechanisms, and explores multifactorial effect including metabolic regulation, variety-specific characteristics, and processing technologies. The integrated application of instrumental analysis, sensory evaluation, and oral processing links flavor formation with perception mechanisms, driving walnut flavor research from simple component identification toward dynamic analysis of overall flavor. This transforms the regulation of walnut flavor into authentic sensory experiences, ultimately enabling personalized flavor customization. Concurrently, future research should focus on identifying genes involved in flavor biosynthesis, designing personalized flavor profiles and reproducing flavors. Furthermore, additional studies are needed to elucidate the interrelationships among flavor compounds, define the characteristic aromas of walnuts, and gain a deeper understanding of the role of oral processing in shaping flavor perception. Overall, these initiatives will contribute to the development of sustainable, health and flavor-oriented walnut products.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70566"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148409643","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":"Microfluidic Gut-on-a-Chip Models for Functional Food Evaluation: From Digestion Kinetics to Personalized Nutrition.","authors":"Feng Yao, Lichun Chen","doi":"10.1111/1541-4337.70549","DOIUrl":"https://doi.org/10.1111/1541-4337.70549","url":null,"abstract":"<p><p>The accurate assessment of the gastrointestinal fate of functional food ingredients is critical for substantiating health benefits. However, conventional in vitro models do not fully capture the dynamic, multicellular, and physicochemical environment of the human intestine, creating a predictive gap. Microfluidic gut-on-a-chip (GOC) technology provides a microphysiological approach by integrating fluid flow, mechanical cues, and multicellular co-cultures into a controllable biomimetic platform. This review critically examines the potential applications of GOC systems in evaluating food bioactives. We first summarize core design principles, including biomimetic architecture, material selection, mechanical stimulation, shear stress, and oxygen or chemical gradient control. We then discuss their applications in sequential digestion, intestinal absorption, barrier assessment, host-microbiota interactions, disease-specific modeling, and personalized nutrition. We provide a balanced analysis of the advantages and limitations of GOC systems, with emphasis on physiological relevance in selected contexts, real-time monitoring, material-related analytical bias, biological variability, throughput, standardization, regulatory acceptance, and industrial scalability. Finally, we discuss three application-oriented pathways for food-industry translation: high-throughput screening platforms, personalized formulation testing, and multi-organ microphysiological systems for systemic efficacy and safety assessment. As the field matures, GOC technology may serve as a supportive tool for evidence-based functional food development by bridging conventional in vitro assays and human intervention studies.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70549"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148409663","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":"Advances in Pulse and Oil Seed Industry Coproduct-Derived Sustainable Food Packaging: Biopolymers, Additives, Processing Technologies, and Functional Applications.","authors":"Thilini Dissanayake, Vidheesha Abeysinghe, Cristina Chairez-Jimenez, Santhosh Ravichandran, Nandika Bandara","doi":"10.1111/1541-4337.70583","DOIUrl":"10.1111/1541-4337.70583","url":null,"abstract":"<p><p>The demand for sustainable, functional food packaging from agricultural coproducts such as hulls, meals, fibers, gums, and press residues from pulse and oilseed industries is increasing. These secondary streams from crops such as soybean, canola, hemp, sunflower, lentils, peas, beans, and chickpeas are rich in proteins, polysaccharides, lignin, and bioactive compounds, making them promising sources for biopolymers and functional additives. The objective of this review is to discuss the potential of pulse and oilseed coproducts for biodegradable and active packaging, highlight the impact of extraction, modification, and fabrication techniques, examine packaging functionality reported in the literature, and identify research gaps. The literature indicates a need for systematic studies correlating coproduct composition with functional performance and sustainable modification strategies. Protein, polysaccharides, and cellulose fibers can be tailored to produce films, coatings, and molded packaging structures with desirable mechanical, thermal, and barrier properties. Additives from coproducts, including natural plasticizers, nanocellulose reinforcements, antioxidants, emulsifiers, and antimicrobials, enhance packaging performance and enable the development of active, edible, and smart packaging systems. Fabrication methods, such as solvent casting, extrusion, injection molding, compression molding, blow molding, electrospinning, and 3D printing, enable the customization of packaging properties and structures based on the final application. Despite these advancements, challenges remain in industrial adoption, inconsistency in results between published literature, compatibility issues between additives and polymer matrices, high purification costs, and scalability constraints. Effective utilization of agricultural coproducts supports circular bioeconomy principles, reduces reliance on petroleum-based plastics, and paves the way for next-generation, eco-friendly food packaging solutions.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"25 4","pages":"e70583"},"PeriodicalIF":15.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13402766/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148589781","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}