Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Physical Modification of Starch in Plant-Based Flours: Structural, Physicochemical, and Pasting Property Changes and Potential Applications in Baked and Extruded Products","authors":"Ana Luisa Paternina-Contreras,&nbsp;Ricardo David Andrade-Pizarro,&nbsp;Jorge Antonio Figueroa-Flórez","doi":"10.1111/1541-4337.70184","DOIUrl":"https://doi.org/10.1111/1541-4337.70184","url":null,"abstract":"<div>\u0000 \u0000 <p>Unmodified starches and flours have physicochemical and functional limitations that include low solubility, limited swelling power, low water absorption, and a high tendency to retrogradation and syneresis—characteristics that restrict their use in the agri-food industry. To overcome these limitations, several physical modifications have been proposed, such as hydrothermal treatments (heat-moisture treatment, HMT; dry-heat treatment, DHT; and annealing, ANN), as well as extrusion and the use of microwaves. HMT, DHT, and ANN are processes that are performed at low, intermediate, and high-moisture content, respectively. Extrusion employs high temperatures, pressure, and shear forces, whereas microwaves use photon irradiation and dielectric heating. This review focuses on the importance of physical modifications of flours and their effect on the physicochemical, structural, and rheological properties of starch. Flours subjected to these treatments show improvements in their physicochemical characteristics, including a higher content of slow-digestion starch and resistant starch fractions. When applied in the production of baked and extruded products, they enhance texture and extend shelf life, while maintaining acceptable sensory qualities. In addition, these processes increase the versatility of flours from non-conventional sources, such as gluten-free cereals, legumes, roots, and tubers, expanding their possibilities of use in the agri-food industry.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914621","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":"Tanner Awards for the Most-Cited Comprehensive Reviews of 2022","authors":"","doi":"10.1111/1541-4337.70193","DOIUrl":"https://doi.org/10.1111/1541-4337.70193","url":null,"abstract":"&lt;p&gt;It is an annual tradition to acknowledge those papers in each journal that were most highly cited over the past 3 years, based on Web of Science data from the end of March. These Tanner Awards acknowledge Fred Wilber Tanner (1888−1957), the first editor of IFT's founding journal, &lt;i&gt;Food Research&lt;/i&gt;. I feel that these citation rates reflect the important topics addressed by our reviews. If you have not already read these papers, please take some time to explore their perspectives on key issues in food science. IFT members have free access to these papers through the IFT website. We will also celebrate these authors at the Professional Networking Event at IFT FIRST: Annual Event and Expo in July.&lt;/p&gt;&lt;p&gt;Out of 185 articles published in 2022, 22 have been cited 50 or more times.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Winners of the 2025 Tanners for &lt;i&gt;Comprehensive Reviews&lt;/i&gt; are&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;&lt;b&gt;First place, with 145 citations&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Zhai, X., Zhang, L., Granvogl, M., Ho, C.-T., &amp; Wan, X. (2022). Flavor of tea (&lt;i&gt;Camellia sinensis&lt;/i&gt;): A review on odorants and analytical techniques. &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt;, 21, 3867–3909. https://doi.org/10.1111/1541-4337.12999.&lt;/p&gt;&lt;p&gt;\u0000 \u0000 \u0000 \u0000 &lt;/p&gt;&lt;p&gt;Xiaoting Zhai, Liang Zhang, Michael Granvogl, Chi-Tang Ho, and Xiaochun Wan.&lt;/p&gt;&lt;p&gt;We also recognize five runners-up with greater than 100 citations each:&lt;/p&gt;&lt;p&gt;&lt;b&gt;Cited 125 times&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Rocchetti, G., Gregorio, R. P., Lorenzo, J. M., Barba, F. J., Oliveira, P. G., Prieto, M. A., Simal-Gandara, J., Mosele, J. I., Motilva, M.-J., Tomas, M., Patrone, V., Capanoglu, E., &amp; Lucini, L. (2022). Functional implications of bound phenolic compounds and phenolics–food interaction: A review. &lt;i&gt;Compr Rev Food Sci Food Saf&lt;/i&gt;. 21, 811–842. https://doi.org/10.1111/1541-4337.12921.&lt;/p&gt;&lt;p&gt;\u0000 \u0000 \u0000 &lt;/p&gt;&lt;p&gt;Gabriele Rocchetti, Luigi Lucini, Vania Patrone, Jose M. Lorenzo, Jesus Simal-Gandara, Esra Capanoglu, and Merve Tomas.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Not pictured&lt;/i&gt;: Rosa Perez Gregorio, Francisco J. Barba, Paula García Oliveira, Miguel A. Prieto, Juana I. Mosele, and Maria-Jose Motilva.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Cited 120 times&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Wang, Y., Tuccillo, F., Lampi, A. M., Knaapila, A., Pulkkinen, M., Kariluoto, S., Coda, R., Edelmann, M., Jouppila, K., Sandell, M., Piironen, V., &amp; Katina, K. (2022). Flavor challenges in extruded plant-based meat alternatives: A review. &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt;, 21, 2898–2929. https://doi.org/10.1111/1541-4337.12964.&lt;/p&gt;&lt;p&gt;\u0000 \u0000 \u0000 \u0000 &lt;/p&gt;&lt;p&gt;Yaqin Wang, Fabio Tuccillo, Anna-Maija Lampi, Antti Knaapila, and Vieno Piironen.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Not pictured&lt;/i&gt;: Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, and Kati Katina.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Cited 116 times&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Luo, X., Zaitoon, A., &amp; Lim, L.-T. (2022). A review on colorimetric indicators for monitoring product fr","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70193","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914611","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 delivery strategies for quercetin: A comprehensive review of advances and challenges","authors":"Runan Zhao,&nbsp;Shumeng Hu,&nbsp;Tao Chen,&nbsp;Yangjing Li,&nbsp;Xuesong Chi,&nbsp;Songfeng Yu,&nbsp;Wenjun Wang,&nbsp;Donghong Liu,&nbsp;Beiwei Zhu,&nbsp;Jiangning Hu","doi":"10.1111/1541-4337.70146","DOIUrl":"https://doi.org/10.1111/1541-4337.70146","url":null,"abstract":"<p>Quercetin (Qu), a naturally occurring flavonoid abundant in various fruits, vegetables, and grains, has garnered significant attention due to its potent antioxidant properties and wide range of functional activities, including anti-inflammatory, antibacterial, anti-tumor, and neuroprotective effects. These attributes make Qu a promising candidate for extending the shelf-life of food, enhancing human health and preventing chronic diseases. However, the practical application of Qu faces challenges such as poor stability during food processing and storage, susceptibility to environmental factors, low water solubility, and poor bioavailability, which limit its effective application potential. To address these challenges, innovative Qu-based delivery systems are being developed, which protect Qu from environmental degradation and improve its absorption in the gastrointestinal tract, maximizing its functional efficacy. Additionally, combinations of these delivery systems are being explored to enhance the functional activity and utilization of Qu by integrating their advantages, increasing its practical application effectiveness. This review comprehensively summarizes the challenges associated with the utilization of Qu in food and biomedicine applications and reviews advanced strategies to overcome these obstacles. It systematically introduces the structure and functional characteristics of Qu and its derivatives, discusses the instability of Qu during food processing, storage, and human digestion, and highlights environmental factors contributing to its degradation. By reviewing recent advances in Qu-based delivery systems, this review provides insights into how these technologies can enhance the stability, bioavailability, and targeted efficacy of Qu, presenting current challenges and future development prospects for more effective utilization of Qu in food safety and health-promoting applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914609","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":"Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions","authors":"Aayushi Kadam,&nbsp;Martin G. Scanlon,&nbsp;Filiz Koksel","doi":"10.1111/1541-4337.70185","DOIUrl":"https://doi.org/10.1111/1541-4337.70185","url":null,"abstract":"<p>The growing demand for plant-based proteins has driven significant interest in utilization of oilseed cakes and meals, which are abundant byproducts of the oil extraction industry. These protein-rich products possess unique functional properties that make them valuable for various food applications in a sustainable and cost-effective way. This review provides an in-depth review of extrusion processes as tools to enhance the functionality of oilseed cakes, meals, and proteins. Under specific processing conditions that dictate thermal and mechanical energy input, extrusion induces structural and functional modifications in proteins, which, in turn, improves the digestibility, reduces antinutritional factors, and enhances the overall nutritional profile of oilseed cakes, meals, and proteins. The importance of optimizing key extrusion parameters and the role of residual oil content in the process are discussed. Additionally, the diverse applications of extruded oilseed proteins in developing meat alternatives, snack foods, and breakfast cereals are highlighted. Advanced techniques such as fermentation and enzyme hydrolysis as treatments prior to extrusion are also examined for their potential to further improve the sensory and nutritional properties of extruded products. Relevant literature published between 2000 and 2024 was identified using databases such as Scopus and Web of Science, with keywords including oilseed proteins, extrusion, and plant-based meat alternatives. Studies were selected based on relevance to processing techniques, functional outcomes, and food applications. This comprehensive analysis underscores the potential of extrusion technology to unlock new opportunities for oilseed cakes and their protein-rich fractions in the food industry, contributing to the development of innovative, plant-based food products that meet consumer demands for nutrition and sustainability.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70185","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914612","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":"Sesame Seed Meal as a Sustainable Source of High-Quality Plant-Based Proteins: Delineating Recent Advances in the Preparation, Composition, Techno-Functionalities, and Food Industry Applications","authors":"Fredrick Nwude Eze,&nbsp;Rattana Muangrat,&nbsp;Wachira Jirarattanarangsri,&nbsp;Thanyaporn Siriwoharn,&nbsp;Yongyut Chalermchat","doi":"10.1111/1541-4337.70188","DOIUrl":"https://doi.org/10.1111/1541-4337.70188","url":null,"abstract":"<div>\u0000 \u0000 <p>The global population is increasing at an unprecedented rate, putting enormous strain on resources and the environment. Against this backdrop and persistence of global hunger and malnutrition, the demand for abundant, affordable, and quality protein from sustainable sources is immense. Sesame seed meal (SSM) is the by-product obtained from sesame oil extraction. Previously discarded or used for animal feed formulation, recently, there is increasing recognition of SSM as a potential protein source for human consumption. The aim of this review was to collect, evaluate, and present all scientific evidence as it pertains to the composition of SSM, with emphasis on its sesame seed proteins (SSP). Moreover, the different methods of preparation, modifications, techno-functional properties, nutritional properties, current food applications, and challenges were examined. Insights obtained revealed that SSM is a readily available, inexpensive, and abundant source of high-quality proteins exhibiting good digestibility and balanced amino acid profile. SSM and SSP possess high content of essential amino acids, meeting the standard proposed by FAO/WHO. They are also rich in sulfur amino acids, typically lacking in some plant-based protein sources such as legume seeds (e.g., soybean and peanut). SSM and SSP have superb techno-functional characteristics, namely, solubility, emulsifying, fluid-holding, foaming, and gelling properties. Besides, the undesirable anti-nutritional factors and antigenic properties of SSM and SSP can be attenuated via processing techniques, such as enzymatic treatment, fermentation, or various thermal processes. The impressive composition, nutritional value, and techno-functional properties of SSM strongly attest to its value as a sustainable source of quality plant-based protein for food application and human consumption.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914613","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":"Sesame Seed Meal as a Sustainable Source of High-Quality Plant-Based Proteins: Delineating Recent Advances in the Preparation, Composition, Techno-Functionalities, and Food Industry Applications","authors":"Fredrick Nwude Eze,&nbsp;Rattana Muangrat,&nbsp;Wachira Jirarattanarangsri,&nbsp;Thanyaporn Siriwoharn,&nbsp;Yongyut Chalermchat","doi":"10.1111/1541-4337.70188","DOIUrl":"https://doi.org/10.1111/1541-4337.70188","url":null,"abstract":"<div>\u0000 \u0000 <p>The global population is increasing at an unprecedented rate, putting enormous strain on resources and the environment. Against this backdrop and persistence of global hunger and malnutrition, the demand for abundant, affordable, and quality protein from sustainable sources is immense. Sesame seed meal (SSM) is the by-product obtained from sesame oil extraction. Previously discarded or used for animal feed formulation, recently, there is increasing recognition of SSM as a potential protein source for human consumption. The aim of this review was to collect, evaluate, and present all scientific evidence as it pertains to the composition of SSM, with emphasis on its sesame seed proteins (SSP). Moreover, the different methods of preparation, modifications, techno-functional properties, nutritional properties, current food applications, and challenges were examined. Insights obtained revealed that SSM is a readily available, inexpensive, and abundant source of high-quality proteins exhibiting good digestibility and balanced amino acid profile. SSM and SSP possess high content of essential amino acids, meeting the standard proposed by FAO/WHO. They are also rich in sulfur amino acids, typically lacking in some plant-based protein sources such as legume seeds (e.g., soybean and peanut). SSM and SSP have superb techno-functional characteristics, namely, solubility, emulsifying, fluid-holding, foaming, and gelling properties. Besides, the undesirable anti-nutritional factors and antigenic properties of SSM and SSP can be attenuated via processing techniques, such as enzymatic treatment, fermentation, or various thermal processes. The impressive composition, nutritional value, and techno-functional properties of SSM strongly attest to its value as a sustainable source of quality plant-based protein for food application and human consumption.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914525","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":"Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions","authors":"Aayushi Kadam,&nbsp;Martin G. Scanlon,&nbsp;Filiz Koksel","doi":"10.1111/1541-4337.70185","DOIUrl":"https://doi.org/10.1111/1541-4337.70185","url":null,"abstract":"<p>The growing demand for plant-based proteins has driven significant interest in utilization of oilseed cakes and meals, which are abundant byproducts of the oil extraction industry. These protein-rich products possess unique functional properties that make them valuable for various food applications in a sustainable and cost-effective way. This review provides an in-depth review of extrusion processes as tools to enhance the functionality of oilseed cakes, meals, and proteins. Under specific processing conditions that dictate thermal and mechanical energy input, extrusion induces structural and functional modifications in proteins, which, in turn, improves the digestibility, reduces antinutritional factors, and enhances the overall nutritional profile of oilseed cakes, meals, and proteins. The importance of optimizing key extrusion parameters and the role of residual oil content in the process are discussed. Additionally, the diverse applications of extruded oilseed proteins in developing meat alternatives, snack foods, and breakfast cereals are highlighted. Advanced techniques such as fermentation and enzyme hydrolysis as treatments prior to extrusion are also examined for their potential to further improve the sensory and nutritional properties of extruded products. Relevant literature published between 2000 and 2024 was identified using databases such as Scopus and Web of Science, with keywords including oilseed proteins, extrusion, and plant-based meat alternatives. Studies were selected based on relevance to processing techniques, functional outcomes, and food applications. This comprehensive analysis underscores the potential of extrusion technology to unlock new opportunities for oilseed cakes and their protein-rich fractions in the food industry, contributing to the development of innovative, plant-based food products that meet consumer demands for nutrition and sustainability.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70185","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914538","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":"Tanner Awards for the Most-Cited Comprehensive Reviews of 2022","authors":"","doi":"10.1111/1541-4337.70193","DOIUrl":"https://doi.org/10.1111/1541-4337.70193","url":null,"abstract":"&lt;p&gt;It is an annual tradition to acknowledge those papers in each journal that were most highly cited over the past 3 years, based on Web of Science data from the end of March. These Tanner Awards acknowledge Fred Wilber Tanner (1888−1957), the first editor of IFT's founding journal, &lt;i&gt;Food Research&lt;/i&gt;. I feel that these citation rates reflect the important topics addressed by our reviews. If you have not already read these papers, please take some time to explore their perspectives on key issues in food science. IFT members have free access to these papers through the IFT website. We will also celebrate these authors at the Professional Networking Event at IFT FIRST: Annual Event and Expo in July.&lt;/p&gt;&lt;p&gt;Out of 185 articles published in 2022, 22 have been cited 50 or more times.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Winners of the 2025 Tanners for &lt;i&gt;Comprehensive Reviews&lt;/i&gt; are&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;&lt;b&gt;First place, with 145 citations&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Zhai, X., Zhang, L., Granvogl, M., Ho, C.-T., &amp; Wan, X. (2022). Flavor of tea (&lt;i&gt;Camellia sinensis&lt;/i&gt;): A review on odorants and analytical techniques. &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt;, 21, 3867–3909. https://doi.org/10.1111/1541-4337.12999.&lt;/p&gt;&lt;p&gt;\u0000 \u0000 \u0000 \u0000 &lt;/p&gt;&lt;p&gt;Xiaoting Zhai, Liang Zhang, Michael Granvogl, Chi-Tang Ho, and Xiaochun Wan.&lt;/p&gt;&lt;p&gt;We also recognize five runners-up with greater than 100 citations each:&lt;/p&gt;&lt;p&gt;&lt;b&gt;Cited 125 times&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Rocchetti, G., Gregorio, R. P., Lorenzo, J. M., Barba, F. J., Oliveira, P. G., Prieto, M. A., Simal-Gandara, J., Mosele, J. I., Motilva, M.-J., Tomas, M., Patrone, V., Capanoglu, E., &amp; Lucini, L. (2022). Functional implications of bound phenolic compounds and phenolics–food interaction: A review. &lt;i&gt;Compr Rev Food Sci Food Saf&lt;/i&gt;. 21, 811–842. https://doi.org/10.1111/1541-4337.12921.&lt;/p&gt;&lt;p&gt;\u0000 \u0000 \u0000 &lt;/p&gt;&lt;p&gt;Gabriele Rocchetti, Luigi Lucini, Vania Patrone, Jose M. Lorenzo, Jesus Simal-Gandara, Esra Capanoglu, and Merve Tomas.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Not pictured&lt;/i&gt;: Rosa Perez Gregorio, Francisco J. Barba, Paula García Oliveira, Miguel A. Prieto, Juana I. Mosele, and Maria-Jose Motilva.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Cited 120 times&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Wang, Y., Tuccillo, F., Lampi, A. M., Knaapila, A., Pulkkinen, M., Kariluoto, S., Coda, R., Edelmann, M., Jouppila, K., Sandell, M., Piironen, V., &amp; Katina, K. (2022). Flavor challenges in extruded plant-based meat alternatives: A review. &lt;i&gt;Comprehensive Reviews in Food Science and Food Safety&lt;/i&gt;, 21, 2898–2929. https://doi.org/10.1111/1541-4337.12964.&lt;/p&gt;&lt;p&gt;\u0000 \u0000 \u0000 \u0000 &lt;/p&gt;&lt;p&gt;Yaqin Wang, Fabio Tuccillo, Anna-Maija Lampi, Antti Knaapila, and Vieno Piironen.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Not pictured&lt;/i&gt;: Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, and Kati Katina.&lt;/p&gt;&lt;p&gt;&lt;b&gt;Cited 116 times&lt;/b&gt;:&lt;/p&gt;&lt;p&gt;Luo, X., Zaitoon, A., &amp; Lim, L.-T. (2022). A review on colorimetric indicators for monitoring product fr","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70193","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914526","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 delivery strategies for quercetin: A comprehensive review of advances and challenges","authors":"Runan Zhao,&nbsp;Shumeng Hu,&nbsp;Tao Chen,&nbsp;Yangjing Li,&nbsp;Xuesong Chi,&nbsp;Songfeng Yu,&nbsp;Wenjun Wang,&nbsp;Donghong Liu,&nbsp;Beiwei Zhu,&nbsp;Jiangning Hu","doi":"10.1111/1541-4337.70146","DOIUrl":"https://doi.org/10.1111/1541-4337.70146","url":null,"abstract":"<p>Quercetin (Qu), a naturally occurring flavonoid abundant in various fruits, vegetables, and grains, has garnered significant attention due to its potent antioxidant properties and wide range of functional activities, including anti-inflammatory, antibacterial, anti-tumor, and neuroprotective effects. These attributes make Qu a promising candidate for extending the shelf-life of food, enhancing human health and preventing chronic diseases. However, the practical application of Qu faces challenges such as poor stability during food processing and storage, susceptibility to environmental factors, low water solubility, and poor bioavailability, which limit its effective application potential. To address these challenges, innovative Qu-based delivery systems are being developed, which protect Qu from environmental degradation and improve its absorption in the gastrointestinal tract, maximizing its functional efficacy. Additionally, combinations of these delivery systems are being explored to enhance the functional activity and utilization of Qu by integrating their advantages, increasing its practical application effectiveness. This review comprehensively summarizes the challenges associated with the utilization of Qu in food and biomedicine applications and reviews advanced strategies to overcome these obstacles. It systematically introduces the structure and functional characteristics of Qu and its derivatives, discusses the instability of Qu during food processing, storage, and human digestion, and highlights environmental factors contributing to its degradation. By reviewing recent advances in Qu-based delivery systems, this review provides insights into how these technologies can enhance the stability, bioavailability, and targeted efficacy of Qu, presenting current challenges and future development prospects for more effective utilization of Qu in food safety and health-promoting applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914620","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":"Aluminum in beverages and foods: A comprehensive compilation of regulations; concentrations in raw, prepared, and stored beverages and foods; and intake","authors":"Robert A. Yokel","doi":"10.1111/1541-4337.70175","DOIUrl":"https://doi.org/10.1111/1541-4337.70175","url":null,"abstract":"<p>The history and controversy concerning aluminum use in beverage and food preparation and storage are reviewed. This review on aluminum in drinking water, foods, and beverages updates and exceeds prior reviews. Country and international organization regulations that permit incorporation of aluminum-containing food additives, their use limit, and purposes are presented. The aluminum concentration in beverages and foods consumed worldwide was gleaned from ∼2100 sources available to the author. The ∼17,700 values are compiled in ∼175 tables by beverage or food category that include the analytical method used, sample source, and reference. The tables are posted on the internet (https://UKnowledge.uky.edu/alum/) and summarized and interpreted herein. The contribution of aluminum exposure during beverage and food preparation, packaging, and storage to the aluminum concentration in beverages and foods, and influencing factors, are addressed. Reports of aluminum intake by people from more than 50 counties were compiled, revealing a median daily intake by adults of 4.7 mg (0.089 mg/kg body weight) and greater intake by young children (0.28 mg/kg body weight). Compared to tolerable aluminum intake established by governments and organizations, 0.14–0.3 mg/kg/day, several studies, particularly from China, reported greater intake. Certainly, some people consume more than acceptable amounts of aluminum from beverages and foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143909057","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}